Sheet of tomato water with extra virgin olive oil 'Olio di Roma PGI' and scampi tartare
by Chef Luca Malacrida– APCI Delegation | Enter the site and find out all the recipes
Ingredients
- 1/2 l. - Clear tomato water
- 5 gr. - Kappa gum or kuzu
- 12 - Fresh scampi (langoustines)
- 1 - Sprig of fresh marjoram
- 80 gr. - Olio di Roma PGI extra virgin olive oil
- 2 - Fresh basil leaves
- Qs. - Salt
- Qs. - Black pepper
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