Scampi Crudo, Chamomile & Truffle Dressing

Prep: 5 min | Serve: 2

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Ingredients

For the Dressing

2 sp Extra virgin olive oil

2 tsp dry Chamomile flowers

1/2 lemon juice

1 sp acacia honey

10 gr truffle paste

5gr fresh grated truffle

q.b. salt flake

q.b. kibbled pepper

For Garnish

200 ml Sashimi grade Scampi

4 sp Chamomile dressing

10 gr fresh grated green apple

5 gr truffle paste

q.b. salt flake

q.b. lemon zest

5 gr lemon balm

Method

Prepare the Scampi

Carefully peel the torso of the scampi, leaving the head and tail intact.

Ensure the scampi is of the highest quality, sashimi-grade for the best results.

Make the Dressing

In a bowl, gently crush the dried chamomile flowers with your hands to release the aroma.

Add honey, extra virgin olive oil, truffle paste, and a splash of frsh lemon juice.

Mix it gently until well combined and emulsified

season the dressing with salt and pepper to taste

Plate the Dish

Arrange the scampi on a serving plate

Drizzle the chamomile and truffle dressing generously over the scampi

Grate a bit of green apple over the scampi to add a contrasting crispness and subtle tartness.

Add a touch of lemon zest to enhance the fresness and acidity.

Garnish with fresh truffle slices and a few lemon balm leaves for an elegant finish

Enjoy this refined and delicate dish, perfect for a sophisticated appetizer or a light, luxurious starter