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Fish and Seafood

Panzanella di Scampi

The Symposium Quattro Stagioni is a place of pilgrimmage for gourmets and home to Lucio und Cristina Pompili. The eight tables in a space of 500 square metres are like a theatre when Lucio stages his meals.

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Tomato-Panzanella with Scampis on potato-rocket sauce

Panzanella is a typical Tuscan bread salad. The recipes vary from village to village.

Ingredients for 4 people:

2 Large Slices of Stale White Bread without the Crust.
8 Cherry Tomatoes
8 Basil Leaves, 1 Clove Garlic
100 ml. Extra Virgin Olive Oil
1 Sprig fresh Thyme
1 Boiled Potato
1 Bunch Rocket Salad
100ml. Fish Stock (can also be made with the heads of the scampis)
4 Scampis 150gram each
Salt, Pepper

Preparation:
For the Panzanella
Fry the chopped garlic in olive oil. Halve the tomatoes and add to the pan with basil pesto and the bread crumbs. Mix well.

Peel the scampis and remove the meat. Fry hard with a twig of thyme. That should take a minute for a ca. 200g scampi.

For the Fish Stock
Boil the heads and shells of the scampis for about three minutes.

For the Sauce:
Puree the stock with the potato and the rocket salad. Season with olive oil, salt and pepper. The sauce should have a liquid consistency.

Presentation
Arrange the panzanella on the plate in a circle. Lay the fried scampis on the top. Place the heads of the scampis alongside the fried scampi. Garnish with the potato-rocket sauce and a fresh sprig of thyme. Buon Appetito!

Lucio Pompili recommends a dry white wine.

11.05.2006 emx a la carte quattro stagioni gericht