Scrigni® with scampi crunchy with scampi, pumpkin cream and raw scampi

K128_Scrigni®-ripieni-agli-scampi-croccanti-agli-scampi-crema-di-zucca-e-scampo-crudo

Ingredients for 4 people

12 Scrigni® with scampi Divine Creazioni®
8 scampi
half-pumpkin
1 white onion
4 berries of white pepper
Cl. 10 of olive oil
l. 1 of seed oil
l. 1 of vegetable broth

Procedure

Bake in a preheated oven at 170 ºC for 30 minutes half a pumpkin seasoned with extra virgin olive oil, salt, herbs and wrapped in foil.
Stew the white onion in a rondeau with a drizzle of extra virgin olive oil; add the cooked pumpkin pulp and wet with the vegetable broth; then cook for another 20 minutes. Homogenize everything with a mixer and sieve with a fine mesh sieve.
Remove the shell from the scampi, season the pulp with a little oil and salt. Heat the oil to 180 ºC, soak in the Scrigni® until golden. Serve in a holster placing the cream first, then the Scrigni® and finally the beaten scampi. Complete the dish with some dehydrated onion rings.

STEFANO DEIDDA
Recipe for volume III “Giovani Talenti” for Divine Creazioni
Curated by Elsa Mazzolini – La Madia Editore

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