Savarin of Rice with Scampi Tails

This wonderful scampi tail recipe is so elegant and flavorful and as impressive in appearance as it is in taste.

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150 g of basmati rice
400 ml of water
1 medium onion
1 bay leaf
2 cloves
1 carrot
1 parsnip
1 beet
1 tbs of peas
1 zucchini
20 scampi
olive oil
a tiny bit of semolina
250 ml of lobster sauce



1.  Using a sharp little knife (parisienne), cut the vegetables into pearls, the size of a pea.Clean the scampi, retaining only the tails. Wash the rice well under plenty of running water, until the water runs clear.

2.  Bring the water to the boil and add a little salt, the onion, cloves and bay leaf.

3.  Pour in the rice and when the water comes back to the boil, reduce heat to very low and cover the pan.

4.  Cook the vegetables in plenty of salted, boiling water and keep warm, along with a little water and butter, in order to garnish the scampi later.

5.  Coat  the scampi  in semolina and fry lightly in olive oil.

6.  In the meantime, the rice should be ready. Separate it into individual savarin moulds, greased with a little butter.

7.  Whisk the lobster sauce with a little virgin olive oil until it binds and is light and fluffy.

8.  Pour the sauce onto dinner plates; turn the savarin moulds onto each plate and add 5 scampi to each.

9.  Decorate the plate with the vegetable "pearls" and sprinkle with a few basil leaves, cut off by hand.


A Santorini white wine is perfect for this dish
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