Recipe for Scampi on Golden Crostini
Scampi on golden crostini, a refined recipe that combines the delicacy of scampi with the crunchiness of toasted crostini. A perfect symphony of sea flavors and the intensity of fresh basil.
Instructions
- Start by scalding the tomatoes in boiling water for a few minutes, then cut them in half, remove the seeds, and cut them into pieces.
- Carefully shell the scampi tails, wash and dry them, then coat them with flour, making sure to remove the excess.
- Heat four tablespoons of olive oil in a terracotta pan until hot, then brown the scampi tails over high heat.
- Deglaze with white wine, reduce the flame, and let the liquid completely evaporate.
- Finely chop the shallot, garlic, and basil, and sauté them in the remaining hot oil; add the tomatoes, a pinch of salt, and a hint of pepper and cook for about 15 minutes, stirring often.
- Pour the sauce obtained over the scampi tails in the pan and continue cooking for another 10 minutes.
- Remove from the heat and drizzle the scampi with fresh lemon juice.
- Toast the slices of white bread in the oven until crispy and golden.
- Arrange the crostini on a serving plate, place the scampi with their aromatic sauce on top, and serve immediately.
Notes
For a gourmet touch, add a sprinkle of grated lemon zest on the crostini before toasting to enhance the citrusy aroma of the dish.