Tartare of scampi
Ingredients for 4 people:
1 kg of scampi
4 large asparagus
16-20 baby carrots
16-20 pods of fresh peas
A few drops of lemon juice
Extra virgin olive oil
Salt and pepper
Slice the asparagus very finely (ideally with a mandolin or a meat slicer) and place in a bowl with iced water.
Remove the peas from their pods. Heat a pan full of lightly salted water on the stove and, when it boils, add the peas and baby carrots. Cook for 2 minutes, drain off the salted water and cool immediately with cold water.
Clean the scampi, eliminating the shells and the black filament inside. Then cut their flesh into small slices and place in a bowl.
Season with just a little olive oil, a few drops of lemon juice and a pinch of top-quality sea salt (“fleur de sel”). Using a cookie cutter, form piles of tartare on individual plates.
Dry the vegetables and complete the dish by placing them over the scampi pulp. The vegetables will add a crunchy, herbaceous and fresh touch to the dish.