lardo di Colonnata scampi asparagus Tuscan Ligurian border recipe
Scampi and lardo on toast
16 scampi tails, 1 bunch of asparagus, 8 slices of bread (rustic style), 16 slices lardo di Colonnata, 2 'not over ripe' tomatoes, 4 basil leaves, olive oil, salt, pepper.
Place the tomatoes in boiling water for a few seconds then remove the skins and cut into squares.
Cut the bread slices in half and remove the crusts. Cut into 16 rectangles.
Clean the scampi and asparagus. Boil the latter in salty water for a few minutes until crispy.
Once cold, chop the stems and put the tips to one side.
Place 1 scampi on each piece of bread and lay a slice of lardo on each.
Place in the oven for a few minutes. Oil the asparagus slices and adjust for salt and pepper. Add the tomatoes and basil.
Place the toast in the oven.
When done serve with the asparagus tips.
We thank the Locanda dell'Angelo at Ameglia on the Tuscan Ligurian border for this recipe.
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• pappardelle pasta • risotto with grapes • fusilli pasta • scampi toast • cod in vernaccia wine • cantucci biscuits • cod in elba sauce • zuccotto • cappellotti pasta • acquacotta • ravioli di ricotta • traditional focaccia • pappa al pomodoro • carnival cenci • castagnaccio • farro with beans • stewed ovoli mushrooms • ribollita • pollo al mattone
• montalcino wines • ovoli mushrooms • fresh cows milk • siena cuisine • lunigiana dishes • lardo di colonnata • chiana valley food traditions • ribollita • montepulciano wine • pecorino cheese from pienza • chianina cow • san miniato truffle festival • focaccia • maremma cuisine • farro of garfagnana • fish and chip festival barga • chianti montespertoli • mugello valley cuisine • dishes of arezzo • upper tiber valley food trail • best pecorino cheese • white wine of san gimignano • alchermes liqueur • florentine steak • olive oil tasting
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