A tribute to the Tyrrhenian Sea and its bounty, a triumph of seafood and shellfish created by Chef Gennaro Russo of La Sponda Restaurant at Hotel Le Sirenuse in Positano. This bright and lightly warmed seafood salad is a great dish for summertime with its healthy ingredients and light sophistication.
Ingredients fo Tepid Seafood Salad
Decorticate the langoustines, keeping the heads, then clean the porcini mushrooms by removing the first skin and washing them in cold water gently and quickly. Let them dry, after which cut off the ends to use for the broth, and keep the full core aside for browning later.
For the broth, toast the langoustine heads with a drizzle of oil and, once cooked, add the mushroom ends. Simmer well over medium heat, then add ice or cold water to cover.
As soon as a boil is reached, skim, where needed, and add the onions, celery, carrots, and auburn tomatoes. Allow to simmer for about two hours. Once the broth is ready, strain through a chinoise, steep the basil, and keep warm.
Then proceed to toast the rice over low heat and without fat, then add oil and deglaze with the broth kept warm by adding a little at a time until the rice is finished cooking after about 10 to 15 minutes, whisk with cold butter and Parmesan. Meanwhile, brown the porcini mushrooms in a nonstick pan, and in the same pan brown the scampi, after removing the mushrooms. Once the scampi have also been removed, bathe with broth and reduce until a thick sauce is obtained. For the raw scampi, simply make a tartare and season with oil, salt, pepper, and thyme.
For serving, lay the risotto well warmed on a flat plate, add the cooked langoustines, raw langoustines, mushrooms, and top with the sauce.