Pea Puree, Chopped Scampi Flavored with Lemon, Caviar and Franciacorta

Ingredients for 4 persons:
  • Boiled potatoes 100 gr (3.5 oz)
  • Peas 100 gr (3.5 oz)

  • 8 top selection Mediterranean scampi
  • Castaldi Franciacorta Saten Contadi 750ml

  • 200 g 9 (7 oz) cream

  • 20 g (0.7 oz) cornstarch

  • Calvisius Siberian Caviar 40 gr (1.4 oz)


Clean the scampi thoroughly and beat them finely with a knife. Serve with a drizzle of Extra Virgin del Garda oive oil and lemon zest and immediately put it in the refrigerator. In the meantime prepare the pea puree, stirring the boiled potatoes with the pea smoothies.
For the reduction of Franciacorta Saten reduce the wine until about 200 cl (0.5 gallons). Separately, reduce by half the flavored cream and blend it with the cornstarch. Whisk all together and emulsify with the Franciacorta reduction.
Using a pastry bag with a star tip, place the warm puree in the middle of the pasta bowl over a quenelle of scampi, 10 grams of Calvisius Siberian caviar, a tablespoon of Franciacorta Saten reduction and decorate with small buds and a waffle of dried pea puree.

For this recipe you'll need:
Alberto Riboldi

Caviar … Enjoy rising to the top.

Castello Malvezzi
Via Colle San Giuseppe, 1, Brescia, BS, Italia
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