Italian
Scampi Compression with Turnip Tops and Carrot Extraction
by Gambero Rosso · 452K subscribers on YouTube
A compression of Irish scampi served with sautéed turnip tops and a carrot emulsion. The scampi are steamed at low temperature to maintain their texture, and finished with a scampi head oil.
- Difficulty
- medium
Ingredients
7 items- Scampi irlandesi (corpo)Irish scampi, frozen at sea
- Teste di scampiUsed to make scampi oil
- Salta pinch
- Extra Virgin Olive Oilextra virgin olive oil, for cooking and for the carrot emulsion
- Lemona few drops
- Broccoli Rabeblanched and shocked in ice water before sautéing
- Carrotfor the carrot extraction emulsion with olive oil
Method
- Clean the Irish scampi: separate the body from the head. Squeeze the heads to extract the juice.
- Remove the intestinal vein from the scampi body.
- Place the scampi bodies in a mold, compress them, add a pinch of salt and a drizzle of olive oil.
- Steam at 80°C for 3-4 minutes.
- Blend the scampi heads with some oil and the extracted juice to make scampi oil.
- For the turnip tops: blanch them and cool in ice water beforehand. When ready, quickly sauté in a pan with 2-3 drops of lemon.
- Plate: place the mold in the center of the plate, brush with scampi oil, arrange the turnip tops on top, and add the lightly emulsified carrot extraction with oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
