Coda di Scampo con polpettine di borragine (lobster tail with borage balls)
Ingredients for 6:
For the shrimp
6 fresh prawns, extra virgin olive ,salt and pepper
For the soup (for 300 g. of reduced shrimp bisque)
20 gr. Extra virgin olive oil ,500 gr lobster carapace or other shellfish, 100 gr. celery, peeled and diced,100 gr. carrots, peeled and diced ,100 gr. white onion, peeled and diced ,100 gr ripe tomatoes,15 ml brandy, 10 gr tomato paste, 5 gr. carnaroli rice, 10 gr. diced fennel, 1 gr fresh dill,1 garlic clove, 1lt cold water, 300 gr of ice
For the borage balls
200 gr borage, 90 gr ricotta cheese, 30 gr grated parmigiano, salt and pepper to taste, 10 gr chopped shallot
Procedure: For the prawns
Season the prawns with salt, pepper and oil once cleaned of their carapace. Sear in a skillet for a few moments. Make a bisque with the carcasses which will serve as the base (soup) for the dish.
Procedure for shellfish bisque
In a copper saucepan, brown the vegetables (celery, carrot and onion which have been cut into cubes). Toast the shell seperately. Add the vegetables and then flambe by pouring over the brandy until it evaporates.
Add the tomatoes, tomato paste, fennel, ice and water.
Add the rice and cook for about an hour. Let it rest and then filter the bisque.
Procedure for the borage ballsBlanch the borage, toss in pan with olive oil, chopped shallots and adjust the taste with salt and pepper. Keep tossing until the water dries completely. Cool the borage and ricotta, then add remaining ingredients. Roll small balls and cook in broth. Serve with the bisque on the bottom, the meatballs, borage, and the prawns on top. Garnish with a tempura fried mallow leaf, edible flowers and a drizzle of extra virgin olive oil.
Locanda Delle Trame
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81100 Vaccheria Caserta (CE)
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