5. Tartar of Scampi
Scampi tartare is a fresh and easy to prepare dish, perfect to give a refined and effective touch to a summer dinner. The real trick to best serve this dish is its presentation, you can create a turret, formed by layers of diced raw scampi and a central layer of cherry tomatoes and a green sauce, which complete the tricolor, will be a joy for the eyes and the palate.
Make sure you use frozen scampi to make this dish. Extract the pulp from the carapace and cut it into small cubes. Wash the tomatoes in running water and cut them into cubes. Then prepare the basil and mint sauce: quickly rinse 20 basil leaves and 20 mint leaves, in the mixer put a peeled garlic clove and oil, salt and pepper to taste and then blend to obtain a smooth and homogeneous sauce.
At this point take a serving dish and pour a tablespoon of basil and mint sauce, then place a 2.8-inch diameter pastry in the center of the sauce and fill it up to half with the scampi cut into cubes, pressing well with a teaspoon, so that the layer takes the shape of the pastry rings, continue forming a layer of cherry tomatoes and then another layer of cubed scampi, press again and leave in the fridge until ready to serve. Before bringing the scampi tartare to the table, take out the coppapasta, garnish with grated lemon peel and finish with a little oil, your scampi tartare is ready to be served and tasted!