• Belladama and pappa al pomodoro | Chef Simone Lugoboni

    Simone Lugoboni, Oste Scuro, Verona

    Simone Lugoboni is the soul of the best fish restaurant in Verona, hidden in an alley in the center. Here, of course, it is the highest quality of the material that makes the difference: fresh, caught, certified sea fish cannot be otherwise if you want to get out of the choir and come up with a caviar, one of the oysters and one of the raw ones. We are in Verona, but it seems to be a stone’s throw from the sea, with a menu that ranges from the most famous tradition to the most original and contemporary inspirations.

    Pappa al pomodoro with deep-water shrimp, burrata cream and oregano
    Ingredients for 1 person

    2 ripe tomatoes

    1 clove garlic

    ½ carrot

    200 g stale bread (Tuscan type)

    Extra virgin olive oil to taste

    A handful of seabed shrimp (sweet shrimp with very soft carapace)

    1 fresh burrata

    Milk to taste

    Oregano to taste

    Salt to taste

    Pepper to taste

    A few leaves of curly endive salad


    In the meantime, fry the seabed shrimp in oil with a few leaves of curly endive salad for garnish. Keep warm.
    Prepare the burrata cream, whisk the burrata with oil and milk in the blender.Keep at room temperature for half an hour.

    In a plate, put the baby food in the center as the bottom with a ring, top with a spoon the burrata cream, oregano and the fried prawns. Garnish with fried salad leaves.

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