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Carnaroli Rice Authentic “Riserva San Massimo” Scampi, lemon, rosemary, capers

Ingredients for 4 servings

Ingredients Risotto

Carnaroli Rice Authentic “Riserva San Massimo” 360 g
Minced Shallot 10 g
White Wine 20 g
Scampi Broth (2 litres)
Mashed Lemon 180 g
Lemon Juice (to taste)
Minced Rosemary (to taste)
Salt (to taste)
Pepper (to taste)
Butter 30 g
Parmesan Cheese 30 g
Lemon Curd (to taste)
Flattened Scampi 120 g
Atsina Cress (to taste)
Fried Small Capers from Pantelleria 32 pieces
Grated Lemon Peel (to taste)

Ingredients Mashed lemon

Untreated Lemons 400 g
Water 1300 g
Sugar 50 g

Ingredients Lemon cream

Cooked Lemon pulp 150 g
Dairy Liquid Cream 50 g
Lemon Juice 20 g
Butter 30 g
Sugar 10 g

Ingredients Lemon crud

Lemon Peel 175 g
Water 110 g
Oil 100 g
Salt (to taste)
Pepper (to taste)
Lemon Drops (to taste)
Sugar 40 g

Preparation time: 60 minutes
Cooking time: 18 minutes
Total time: 78 minutes
Difficulty level: Avanzato

Preparation

 

METHOD OF PREPARATION FOR MASHED LEMON:

Remove the lemon skin, cut the lemon into four, keeping only the white part. Now we have lemon peels and the pulp of our lemons. Put the lemon pulp in a pot of cold water and bring to simmer , drain and cool it in fresh water. Repeat this at least 8 times, making sure to always change the water. This method is essential to eliminate the bitterness coming from the lemon pulp.  Then simmer the lemons in slightly sweet water for 18-20 minutes. Drain it and let stand for two hours. We will call this part “the meaty lemon part”, which will be used for mashed lemon.

METHOD OF PREPARATION FOR LEMON CREAM:

Combine into a therm mixer at 80° the lemon pulp, sugar and lemon juice. Gradually combine the hot dairy liquid cream with butter. The final consistency should be similar to mushed potato. Let it rest for 30 minutes.

METHOD OF PREPARATION FOR LEMON CURD:

Blanche the lemon skins  for 6 times making sure to always change the water. Emulsify all the ingredients with a blender and then pass through a sift. The consistency should be smooth and creamy. Arrange it in a small pump.

METHOD OF PREPARATION AND ARRANGEMENT OF THE PLATE:

Add the shallot into a copper casserole and fry for a moment, add the rice with salt and roast it. Steam the rice with white wine, stir and proceed the cooking with scampi broth for 13 minutes, making sure not to pour too much the rice towards the end of cooking. Cream the rice with mashed lemon, butter, parmesan cheese, salt, pepper, lemon juice and minced rosemary. Plate up on a dinner plate, beat the rice, create a spiral with the lemon curd, gently put on the rice the two little balls of Scampi, fried capers and Atsina sprouts.

Andrea Aprea

Chef Andrea Aprea – VUN Restaurant – Park Hyatt Milano

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