Method

Remove the shell of the scampi and keep the head. Remove the intestine too and put the scampi to marinate for 15 minutes with salt, pepper, oil, lime zest, and a bit of espelette. Take the goat cheese, flavor it with a little oil and pepper, mix, and put it in a piping bag. Boil the water with a little salt, put in the Rucola rocket and blanche it for about a minute. Remove it and immediately put it in water and ice so it doesn’t lose its chlorophyll. Prepare a sauté in a pan with a little garlic, oil, and an anchovy. Remove the garlic and put it in the previously blanched rocket. Once quickly sautéed transfer it to a container and whip it with some sparkling water, ice, and oil. Then make the Rucola cream with a blender. Cook the tagliolini in salted, boiling water for about two, three minutes. If you want you can also add some fish stock to the water. Drain the pasta and squeeze the scampi head to release all its sweet and juicy flavors. Whip it with oil and work it all together. If we have the chance, add some scampi eggs. Paint the base of the plate with our rocket cream at room temperature. Make the nest of fresh pasta and then lay the marinated scampi cut into small pieces. A few touches of goat's cheese and finish it all with fresh rocket. We made a lovely presentation very quickly. I wish you Buon Appetito. When you eat it, try to get all the flavors, the sweetness of the scampi, and the light, bitter freshness of our rocket. It's delicious—a perfect matching, beautifully balanced.