insalata melone scampi e calamari
Selected by Chef Miro Mattalia, Executive Chef at Cetara restaurant for Premium Food
Ingredients
Ingredients For 4 People
- 4 Slices Yellow Melon
- 2 Slices Watermelon
- 300gr. Clean Squid
- 4 Scampi (Langoustine) frozen
- 2 limes
- 1 Big Red Chilli
- Extra Virgin Olive Oil
- 150 gr Almonds
- 100 gr Rocket Salad Leaves
- 2 grams Piment d’Espelet (Smoked Paprika)
- 20 grams Sugar
- 5 gram chopped Garlic
- 20 grams Taggiasche Olives
Instructions
- Cut the watermelon in 8 big rectangles , remove the seeds.
- Cut the melon in to slices and each slice in half .
- Toast the almond at 170 degree for 6 minutes and cut them in half.
- Defrost the scampi and clean it.
- Cut the squid in to triangles
- Clean the rocket leaves , squize the lime and julienne the big chili pepper without the seeds.
- In a pan with the olive oil color the squid and the scampi, than remove them.
- In the same pan put a little chopped garlic, chili pepper, the fruit and a spoon of sugar .Caramelize from all sides.
- Poor some lime juice and grated lime skin , add the scampi the squid and the taggiasche olives. Cook all together.
- Taste and check if is balanced between sweet, acid and spicy. Enjoy hot.
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