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Enrico Derflingher
Enrico Derflingher
  • My story
  • LE MIE RICETTE
    • Queen Victoria Risotto
    • Catalan of Scampi
    • Fresh egg noodles with zucchini
    • Fat Liver in Pan
  • External Restaurant
    • Catering
    • Eventi
      • 30 years Privitera – Expo Area (Mi)
      • Infinitely Milan – La Scala Laboratory (Mi)
      • Celebrity Fight Night – Bocelli Foundation – Doria Pamphilj Gallery (Rm)
      • Gala Zepter Dinner – Villa Grass (Co)
      • Tokyo Meiji Kinenkan
      • Tokyo Imperial Hotel
      • Celebrity Fight Night – Bocelli Foundation – Palazzo Corsini (FI)
  • Incarichi
    • Esperienze
      • The Taipei Market
      • Enrico Tokyo Workshop
      • Palace Sankt Moritz
      • Eden Rome
    • Consulting
  • Euro-Toques
    • Euro-Toques
    • 2020
      • #SiamoCinesi – Paolo Sarpi District (Mi)
    • 2019
      • Chinese Community Festival – Milan
      • Euro-Toques, 1st Sicilian Congress Presented the 2019 Guide with 242 members
      • Euro-Toques and Aspi celebrate high-end dining. Pompeii (Na)
      • Euro-Toques International welcomes new EU Parliament – Brussels
    • 2018
      • Italy Award at Table 2018 – From Vittorio Restaurant (Bg)
      • Street Artists – From Vittorio Restaurant (Bg)
      • Italy Table Award 2018 – Restaurant Hill (Bg)
      • Typical Festival 2018 – Fermo (FM)
    • 2017
      • New Guide Euro-Toques 2017 – Borgo Egnazia (Br)
      • Donna Olimpia – Bolgheri (Li)
  • I MIEI VIAGGI
    • Shenzhen
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  • Recipes

Catalan of Scampi

  • 06/03/2020
  • admin

Ingredients for 4 people

  • 80g Small scampi
  • 40g Cherry Tomatoes
  • 20g Roman broccoli
  • 20g Winter vegetables
  • 1g Flowers and herbs
  • 40g pepper and almond sauce
  • 5g Vinagrette Champagne
  • 30g Muggine Bottarga

Procedure: Small Catalan of Steam Scampi with Muggine Bottarga and Romanesco Broccoli Sweet Tomato and Yellow Pepper.

Lightly steam the langoustines, then season them with the champagne vinagrette, combine the previously cooked vegetables.

Brush the pepper pesto on a plate Bottom. Combine the langoustines, vegetables, grate the bottarga and finally decorate with flowers and herbs.

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