Ingredients for 4 people
8 Scrigni® with scampi
8 slices of eggplant (baked at 220°C for about 6/7 minutes)
16 halves of red prawns
q.s. salt, pepper, sugar
q.s. extra virgin olive oil
1 spring onion
q.s. garlic in shirt
1 l seed oil
200 g semolina flour
For the eggplant cream:
300 g eggplants
100 ml white wine
q.s. salt, pepper, sugar
q.s. olive oil
Procedure
For the eggplant cream: Clean and cut the eggplants, stew them in a saucepan with salt, pepper, and white wine. Blend with a drizzle of olive oil. Adjust with salt and pepper. Keep warm.
For the eggplant straw: Use the peel of the previously used eggplants, cut into thin julienne strips, and soak in ice water for a few minutes. Drain and dry well, then deep fry in seed oil at about 180°C.
For the Mazara red prawns: Clean the prawns (keep the heads), marinate them with salt, sugar, olive oil, and pepper for a few minutes. Cut the shell on the heads and keep the soft part aside. When serving, pass them in semolina flour and deep fry in plenty of seed oil at about 200°C.
Finishing: Sauté the spring onion with garlic and oil in a pan. Cook the Scrigni®, then toss them in the pan with the sauce, adjust with salt and pepper, and finish with a drizzle of olive oil. Serve as shown in the photo.
Chef Massimo Mantarro for the Master Show event on March 27, 2017. Certosa dei Cavalieri, Acireale (CT).
