The creations of great chefs
SCAMPI WITH SAFFRON POTATOES, MOSCATO VINEGAR AND GOLD
- Difficulty easy
- Preparation 1 hour
- Tipology second course
- Portions 4
- 8 scampi
- 2 potatoes
- 1 aubergine
- 1 tomato
- 2 courgettes
- 2 carrots
- Moscato Vinegar
- 23 kt edible Gold Chef crumbs
Dice the aubergine, tomato, courgettes and carrots and cook them in a pan with Extra Virgin Olive Oil Once cooked, finely chop the vegetables and let them cool. Adjust salt, season with Moscato vinegar and mix.
Boil the peeled potatoes. Once cold, cut them into one-finger thick slices and put them in a pan with extra virgin olive oil and saffron for a minute.
Clean the scampi and steam them.
Arrange the potato slices on the serving plate and add a small teaspoon of mayonnaise on each one. Lay the scampi and chopped vegetables on top.
Decorate with a drizzle of oil and a pinch of 23kt Gold Chef crumbs.