Scrigni filled with scampi with Deconstructed Catalana Salad and different consistencies

For the cucumber mousse:
Peel and wash the cucumbers, liquidize and strain finely to obtain the liquid. Add salt and pepper. Add the gelatine, previously soaked in cold water then dissolved in a little water over a medium flame. Add the mixture to a chilled bowl and whisk until it begins to gel. Spread into a tin and slice as required.
For the tomato petal pesto:
Put the tomato skins in a low oven until quite dry. Rub the inside of a mortar with the garlic, add the skins and extra-virgin olive oil and grind into a paste.
For the pepper gelatine:
Brown the chopped onion in olive oil, add the trimmed, washed and chopped peppers. Add salt, pepper and the bay leaf. Fry gently for a few minutes then cover with vegetable stock or water. Simmer until the peppers are soft. Remove the bay leaf, liquidize the pepper mixture and force through a Chinese strainer. Return to the heat, add the agar agar and simmer briefly. Spread the mixture into a dish and cut as required, or turn into a silicon mould (hemispheres, for example).
For the crispy basil:
Wash the basil and dry thoroughly, then fry it in hot oil until crispy and shiny. Remove and dry on absorbent paper.
Cook the Scrigni filled with scampi in plenty of salted boiling water, then drain and toss in a saucepan with a little hot oil. Arrange them on individual plates and garnish with the various consistencies in a bright and colourful presentation.
Ingredients for 4 people
28 pieces (approx. 480 g) Scrigni filled with scampi
1 tbsp extra-virgin olive oil
For the cucumber mousse:
5 dl cucumber water
2 sheets gelatine
salt, white pepper
For the tomato petal pesto:
10 ripe tomato peels
1 clove fresh garlic
1 tbsp extra-virgin olive oil
For the pepper gelatine:
30 g onion, chopped
2 yellow peppers
1 bay leaf
a thread of extra-virgin olive oil
Agar agar (approx. 1 g per 100 g of liquid)
For the crispy basil:
12 smallish fresh basil leaves
Oil for frying
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Surgital Spa
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New York, NY 10118 USA
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Tel: 054580328
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