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Nino Mosca - Relais & Châteaux Il Bottaccio
Inspiring dishes, recipes for perfection
Nino Mosca has been a chef at Relais & Châteaux Il Bottaccio in Montignoso for 30 years, during which time the restaurant has established itself as being in a class of its own. It is a place where guests can not only treat their palates, but also enjoy themselves outside of the dining room.
Mosca’s many years of experience and culinary boldness ensure guests are always served dishes that incorporate the spirit of the times – and satisfy the tastes of the many delighted guests – while always paying tribute to their deep Italian roots and Mediterranean, familiar authenticity.
Ingredients for four servings:
– 240 g scampi, cleaned and deveined
– 300 g beefsteak tomatoes, deseeded
– 200 g wild rice
– 50 g truffle butter
– 2 organic lemons
– soy sauce
– Mediterre sea salt and pepper
– Mediterre olive oil
– ginger root
– grated Parmesan cheese
Scampi Tartare Marinated with Citronette and Truffled Wild Rice
Step 1
Cut a cross into the underside of the tomatoes and blanch in boiling water for about 30 seconds, then plunge into ice water and peel. Cut into quarters, remove cores and cut the flesh of the tomatoes into 1.5 cm cubes
Place cubes in a bowl and season with Mediterre sea salt, pepper and Mediterre olive oil. Then let sit at room temperature for a few minutes.
Step 2
Cook the wild rice for about 30 minutes until the grains open and the white inside is visible. Drain the wild rice while melting the truffle butter in a deep pan or pot. Add the wild rice and season with the soy sauce and Parmesan cheese. Add some of the cooking water if needed and stir at low heat until the rice has a creamy consistency.
Pour mixture into rectangular forms to a depth of approx. 2 cm.
Step 3
Coarsely chop the shrimp into small pieces and season in a bowl with lemon juice, Mediterre sea salt, pepper, a dash of soy sauce, a bit of grated ginger and Mediterre olive oil. Allow to sit briefly.
Step 4
Place the rectangular forms with the wild rice in the centre of the plates, add a layer of the marinated tomatoes and the shrimp tartar on the very top. Carefully remove the form and drizzle everything with a bit of Mediterre olive oil.
Garnishing tip from the chef: squid ink wafer and pea sprouts.
Buon appetito!
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