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.