Shell and devein the scampi. Flatten them between two sheets of baking paper and lightly season with anchovy essence, salt, pepper, thyme, and chives. For the shellfish ragù, sauté the diced celery and carrots with garlic and spring onion in oil. Add the roughly chopped shrimp shells and sauté for a couple of minutes. Deglaze with Armagnac, then add the fish stock, season with salt, and cook until reduced. Take the shrimp meat, cut it into cubes, and marinate with oil, orange zest, and fresh basil.
Sauté the spring onion in oil, add the peas and vegetable stock, and boil. Once cooked, blend with an immersion blender and strain through a sieve to obtain a smooth cream.
Cook the Rettangoli with grouper in salted water for about four minutes, drain, and finish cooking in the prepared ragù. Off the heat, stir in the marinated shrimp meat and a drizzle of oil. Serve the Rettangoli on a bed of scampi carpaccio, accompanied by the pea cream, chervil sprigs, fresh chili, and a drizzle of extra virgin olive oil.
Angelo Biscotti, chef trainer, high-level training fic.
