Garbugli® textured dough taglierini with coriander marinated scampi, ginger oil, fermented garlic, red orange caviar, scampi sauce
x4
Ingredients for 4 people
For the Garbugli® textured dough taglierini with marinated scampi and ginger oil
300 g of Garbugli® textured dough taglierini Divine Creazioni®
12 fresh scampi tails cleaned and devenate
20 g EVO oil
Ginger q.b.
Coriander in leaves q.b.
For black garlic, caviar and scampi sauce
2 g black garlic powder
200 g of Sugosi® “I Prestigiosi” Scampi sauce
100 g of juice of red oranges
1 g of agar agar
Well cold seed oil
Procedure
After cleaning the tails of fresh prawns let them marinate in the refrigerator with olive oil, coriander in leaves and a little ginger.
Keep the Scampi sauce warm and bring to a boil in a small saucepan the orange juice with the agar, let cool and then, with a syringe without needle, pour drop in the oil well cold.
Cook the Garbugli® textured dough taglierini in plenty of salted water, mix with ginger oil and then divide into individual dishes with the Scampi sauce.
Finish with the citrus caviar, some coriander leaves and a sprinkling of black garlic.
SUGGESTIONS:
Scampi sauce Sugosi® is produced following the strict rules for the realization of the note bisque rich in flavor and contributes to reducing production costs, time and waste of raw material.
The Mandarin, refined citrus widely used during the Christmas period, and fresh ginger, well dosed, make this sauce ideal in combination with the rich golden dough of the Garbugli® textured dough taglierini.
