| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil, plus 3 T |
| 1 |
tb |
Ginger, thinly sliced |
| 12 |
|
Scampi or large prawns, peeled, leaving heads intact |
| 1/4 |
c |
White wine |
| 1 |
c |
Borlotti beans, cooked, and drained |
|
|
Juice and zest of 1 lemon |
| 1/2 |
ts |
Hot chili flakes |
| 1/2 |
c |
Radicchio, roughly chopped |
| 1 |
|
Piece (8 Ounce) bottarga (preserved tuna roe) |
INSTRUCTIONS
In a 12 to 14-inch saute pan, heat oil until smoking. Add ginger and scampi
and toss to coat. Cook 6 to 7 minutes, until golden brown yet still very
tender and add the white wine. Meanwhile, place borlotti in a mixing bowl
and add lemon juice, remaining oil, chili flakes and radicchio. Season with
salt and pepper and toss to mix well. Arrange on four plates. Place 3 warm
scampi on each plate and sprinkle with shaved bottarga. Sprinkle wit lemon
zest and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D13 Posted to MC-Recipe Digest V1 #603 by Sue
<suechef@sover.net> on May 09, 1997
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