Lo Scampo e la pesca tabacchiera…Scampo and a tabacchiera peach.
It could be a name of a romantic short story. And why not? Chef CrescenzoScotti of Il Flauto di Pan prepared this dish in one of the most romantic spots on earth – Villa Cimbrone in Ravello on the Amalfi Coast. The summer evening was perfect- hot, but not too much. I entered Scotti’s kitchen during a special summer evening- a Dinner with the Stars featuring Scotti’s longtime friend, Chef Pasquale Palamaro of Ristorante Indaco on the island of Ischia.
I entered and was immediately hit with a romantic light summer color –peach. Peach form the scampi that Crescenzo chose to be the base of this appetizer.
Lo Scampo – a carpaccio prepared by using a mixture of salt, olive oil, and smoked salt.
The chef combined his scampi with a peach that he fell in love with during his time in Sicily. The sweet tabacchiera peach, also known as the Saturn peach due to its shape.
The chef prepared this peach in a variety of ways;
- as a sauce….
- processing it in a blender…
- creating tasty pearls packed full of sweetness…
- and as a foam.
A toasty nero di sepia/black squid ink and a puff of mandarin orange…
And like all romantic short stories, this one had a happy ending. Not only for me…but also for all of those who had a chance to try