Boiled Scampi and Baby Zucchini with Fresh Tomato Sauce
Easy and delicious, great for dinner on the patio.
Recipe Servings: 4 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 10 minutes
12 baby zucchini
4 ripe Roma tomatoes, peeled and seeded
2 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
Salt and freshly ground pepper
Clean scampi, discarding shells. In pot of salted water, boil baby zucchini and scampi.
Serve with fresh tomatoes that have been blanched, peeled, seeded, chopped and warmed with a little Lucini® Premium Select Extra Virgin Olive Oil®.
Season with salt and white pepper to taste. Garnish with a sprig of chervil and drizzle with Lucini® Premium Select Extra Virgin Olive Oil®.
Under Chef Paul Bartolotta, Spiaggia has won every major national dining award; Chef Bartolotta was named "Best Chef, Midwest," by the prestigious James Beard Foundation in 1994.