Recipe by Davide Di Fabio: Greetings from Rimini
For the scampi
- 20 g of oil
- Salt
- 1 lemon
- 600 g langoustines from the Adriatic Sea
Procedure
Shell the langoustines and cut the flesh into small pieces, season with salt, a little intosso oil and lemon zest. Store in the refrigerator. Save the heads and carapaces for other preparations.
For the rice
- 320 g Vialone Nano rice
- 600 g tomato water
- 400 g of cucumber and green tomato extract
- 20 g of onion oil
- 20 g of basil oil
- 4 edible silkscreened cards
Procedure
Dry roast the rice in a shallow saucepan, continue cooking with the tomato water and a pinch of salt. With 5 minutes to go, finish cooking with the extracts and stir off the heat with the oils.
Dish composition
Lay the langoustine beat on the bottom of a plate, cover with the rice, and finish the plate with the postcard Greetings from Rimini.
