Scampi beetroot and bagna cauda

A gourmet recipe “Scampi beetroot and bagna cauda” by chef Elide Mollo from the starred restaurant Il Centro di Priocca: a dish showcasing meat and fish, blending the sweetness of the crustacean with a typical element of Piedmontese cuisine, bagna cauda: a sauce made from garlic, desalinated and deboned anchovies slowly cooked with extra virgin olive oil. A dish dedicated to the precious crustacean with soft pulp and refined taste, which with few ingredients, including rice, offers great flavour, symbolizing a cuisine rooted in tradition and inspired by a well-defined identity, yet open to innovation, favouring simplicity and authentic products reinterpreted in a contemporary way.

chef Elide Mollo del ristorante stellato Il Centro di Priocca

Scampi Beetroot and Bagna Cauda

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A gourmet recipe from chef Elide Mollo of the Michelin-starred restaurant Il Centro di Priocca: a recipe that showcases the sweetness of the crustacean with a typical element of the Piedmontese culinary tradition, the bagna cauda.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course: Single dish

Cuisine: Piedmontese cuisine

Ingredients Method

Ingredients

  

• 1 nr Black lemon

Bagna cauda

• 8/10 Garlic cloves
• 300 gr Seed oil

Bagna cauda foam

• 45 gr Egg white 35 g yolks

Shrimp head sauce

• 10 nr Shrimp heads
• 100 gr Celery
• 100 gr Fennel
• 100 gr Carrot
• 250 gr Onion
• 100 gr Veal meat
• qb Black pepper grains
• 100 gr Celeriac
• 50 gr Olive oil
• 2 spoons Garlic cloves
• qb Thyme

Rice sheet

• 100 gr Rice
• 500 gr Water
• 10 gr Kombu seaweed

Method

 

Beet circles

1. Cook the beets under a salt crust at 180° for 45 minutes.
2. Then slice the beet with a mandoline to about 0.2 mm thickness and cut into circles (using a round cutter with a diameter of about 1.5 cm).

Bagna cauda

1. Cook the garlic in seed oil at low temperature.
2. When cooked, remove, and mash with a fork.
3. Then put the garlic in a pan with olive oil, add anchovies (about 8 fillets), and heat to 50°C.

Bagna cauda foam

1. Blend everything, vacuum cook at 70° for 45 min in a water bath; once cooked, blend again.
2. Blend 250 g of well-mixed bagna cauda.
3. Weigh 80 g of previously prepared egg whites and yolks and add to the bagna cauda.
4. Emulsify everything.
5. Insert into a 1-liter siphon using a cartridge.
6. Before use, warm in a water bath at 45°C.

Black lemon

1. Marinate and dry.
2. Then blend until powdered.

Shrimp head sauce

1. Sauté olive oil and garlic in a pan; once golden, remove garlic.
2. Sauté the shrimp heads and remove.
3. Add onion, carrot, celery, fennel, and celeriac in order, each step taking about 7-8 minutes.
4. Add the meat, cover with water and thyme, and cook slowly for about 2 hours.
5. Strain and reduce until a good consistency is achieved.

Rice sheet

1. Cook for about 45 minutes.
2. Drain the rice.
3. Remove the kombu and blend. Spread between two sheets of parchment paper, 1 mm thick.
4. Dry in the oven at 40°C until dehydrated.
5. Deep-fry at 190°C in seed oil.

Baby onion

1. Onion at 140°C for 8 min, peel, cut in half, and select the nicest, most intact inner parts.

Plating

1. Place the scampi on a tray, season with oil and salt, and lightly gratinate the top.
2. Place on a plate and cover with beetroot circles. Lightly season with oil and salt.
3. After warming the siphon, finish the dish by placing a dollop of bagna cauda foam beside the scampi.
4. Serve with the crunchy side (rice sheet), on which place 1 or 2 internal parts of the onion filled with the sauce made from shrimp heads.
5. Finally, serve with apple juice to cleanse the palate after the dish.