Fiori-waterzooi with shrimps
Easy
Serve hot
Fiori scampi al finocchietto
Easy
Serve hot
Print recipe
Ingredients
- Fusilli Scampis all'Aglio e Limone (D22) - 1 to 3 pcs.
- Fennel - 1/4 pc.
- Lemon juice - 1/4 pc.
- Chopped flat-leaf parsley - 1/2 csp.
- Olive oil - 1/2 csp.
- Salt and pepper
Preparation
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Ingredients
- Fusilli Scampis all'Aglio e Limone (D22) - 1 to 3 pcs.
- Fennel - 1/4 pc.
- Lemon juice - 1/4 pc.
- Chopped flat-leaf parsley - 1/2 csp.
- Olive oil - 1/2 csp.
- Salt and pepper
Fiori scampi al finocchietto
Preparation
Cut the fennel into very thin slices with a mandolin. In a bowl, mix the fennel with olive oil, lemon juice and season to taste. Let marinate in the fridge for at least 20 minutes.
Heat the Fiori in lightly salted boiling water for 5 minutes and drain. Just before serving, mix the flat-leaf parsley with the fennel.
Arrange the fennel carpaccio on a plate and place the Fiori on top. Garnish with a sprig of dill.