Oriental calamarata with peas, lemon, salicornia and smoked scampi
Fresh, precise, and Mediterranean in spirit. This dish brings together the sweetness of peas, the brightness of lemon, and the saline crunch of salicornia, balanced by the delicate smokiness of scampi. Clean flavors and careful technique define the composition, resulting in a pasta dish that feels light, expressive, and quietly elegant. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Clean the peas and blanch them for about four minutes, then cool them in water and ice.
Shell the scampi and put them to smoke in a bowl with olive shavings for ten minutes.
In a pan, fry a clove of garlic and oil, then add the peas, the salichornia, and a ladle of vegetable broth.
Once the pasta is cooked in water, stir-fry our pasta for about four minutes in the pan and finish everything off with the smoked scampi and a grated lemon
| 360 g. | Oriental calamarata pasta |
| 150 g. | Fresh peas |
| 40 g. | Salichornia |
| 1 | Lemon |
| 400 g. | Fresh scampi |
| 80 g. | Evo oil |
| to taste | Salt |
HOW TO PLATE
Serve the pasta in a warm plate or bowl. Distribute the peas, salicornia, and scampi evenly.
Finish with a little lemon zest and a drizzle of olive oil, then serve immediately.
