Tuesday, September 2, 2008

Scampi with Gorgonzola


Serves 4.

  • 12 medium scampi
  • 200g of rice
  • 200g of Gorgonzola
  • 200g of cream
  • 1 Tablespoon of Mustard
  • Salt and pepper
  • 1 onion
  • 1 clove of Garlic
  • Heat seafood stock.
  • Chop the onion and put in pan. Add the rice and cover it with the stock.
  • Boil in a serving dish- as soon as the stock boils, cover the serving dish and put into oven.
  • Cook until the stock has been absorbed.
  • Clean the scampi, removing heads and shells.
  • Fry them with garlic.
  • Add the cream, the gorgonzola, mustard, salt & pepper.
  • Mix carefully under low heat. Take the rice out of the oven and put into serving dish. Pour the sauce and the scampi in the middle.
  • Serve very hot with a separate tomoato sauce.

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