Cyberchef Special: Rossini at the Ritz
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The Menu
Scampi "Tancredi"
(serves 4)


12 or 16 Dublin Bay Prawns depending on size
1k500 young Spinach leaves
25cls olive oil
Salt, Pepper
Juice of 1 Lime or Lemon


Remove the tails from the prawns, and peel and devein. Thoroughly wash the spinach and dry off. Sautée the leaves in a little olive oil. This should only take a few seconds, as the spinach will fatigue almost instantaneously. Drain off any excess oil and keep warm. Sautée the scampi in the same manner. Prepare a Sauce Vièrge, mixing the lime juice with a slightly larger volume of olive oil and season to taste with the salt and pepper.

To serve, place the scampi on a bed of spinach in the centre of the plate, adding Sauce Vièrge to taste.

The sheer simplicity of this recipe and its sauce will appeal immediately to the modern consumer. It is perfect as a starter or a "light" main course. It will work equally well using large un-cooked shrimp or prawns, or scallops.


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