Mini Tartare of grilled bell peppers with ginger and yellow bell pepper drizzle-marinated scampi
Ingredients | Serves 1
Preparation method
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Blast chill the scampi at -20 c° for 24 hours. Separate the yellow bell peppers from the red ones. In a small saucepan, lightly sauté some extra virgin olive oil and the shallots, add the yellow bell peppers, simmer with a few drops of balsamic vinegar until reduced and then take it off the stove. Add salt to taste. Blend the yellow bell peppers with an immersion blender until a thick and creamy sauce is obtained. Pass the sauce through a Chinois strainer and cool to 3°C. Remove the scampi from their shells and marinate them with extra virgin olive oil, salt, pepper and grated ginger. Cut the red bell peppers into julienne strips. Season with salt, pepper, fresh mint and a few drops of balsamic vinegar. In a plate, with the aid of a ring, lay the bell pepper tartare, arrange the marinated scampi on top and garnish with the yellow bell pepper sauce.
Prepared with ROBO products
Altre deliziose idee per te
20 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
