Ingredients for scampi
- 4 portions scampi (6–9), peeled
- 400 g diced courgette
- ½ courgette for courgette spaghetti
- 40 g panko
- Olive oil
- Salt
- Pepper
- Garlic
- Thyme
To prepare the scampi
Season the scampi with salt. Slice half a courgette into long, thin strips (you can use a vegetable spaghetti machine). Wrap the courgette spaghetti around the scampi and turn in the panko to coat lightly. Dice the remaining courgette, brown in a pan and season to taste with the seasoning and garlic. Sauté the scampi in a pan with olive oil and cook in the preheated oven on the hot air with steaming setting at 190 °C for about 3 minutes. Arrange the diced courgette on the plate, place the scampi on top and garnish with the braised tomatoes and fried basil. Drizzle with olive oil and fresh lemon.
Ingredients for braised tomatoes
- 4 tomatoes
- Olive oil
- Sprig of thyme
- Basil
- Garlic
- Salt
- Sugar
Cooking level for scampi
Preheated3 minutes | Hot air with steaming 190 °C
To prepare the braised tomatoes
Blanch the tomatoes briefly in hot water and then plunge into iced water. Remove the skins, cut the tomatoes into quarters and remove the pulp (reserve the skin and flesh for a stock). Place the quartered tomatoes on a baking tray. Season with olive oil, thyme, garlic, basil, salt and sugar. Dry on the hot air setting at 90 °C for 2 hours.
Cooking level for braised tomatoes
Preheated
120 minutes | Hot air setting at 90 °C