Ingredients for 4 people
200 g Nettle gnocchetti
80 g Robiola cheese
40 cl Milk
12 Medium scampi
Marjoram to taste
40 g Cooked beetroot
20 g Clarified butter
A few basil and nettle leaves
1 Shallot
Salt, pepper, EVO oil, sprouts to taste
Procedure
Clean the scampi by removing the head and shell. Marinate with a drizzle of oil and a bit of marjoram.
Heat the robiola with milk and gently dilute.
Dice the beetroot into concassé and save the water it releases during cutting and cooking. Add the beetroot to half of the robiola cream and blend until smooth.
Cook the Nettle gnocchetti in plenty of salted water. Drain and let them rest for a moment.
In a non-stick pan, heat the clarified butter and sauté the gnocchetti until browned on multiple sides. Season with salt, then add the scampi and nettle leaves.
On a plate, pour the robiola and beetroot cream, then place the gnocchetti and scampi on top “disorderly.” Garnish with nettle leaves and a drizzle of basil oil.
Chef Francesco Gotti, Italian National Senior Chefs Team.
