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.