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SCAMPI WITH RICE AND CABBAGE
Separate the scampi tails from the cbodies. Place the bodiesand the claws in a large pot, with 2 onions and 3 carrots loosely chopped, the white wine and 1 quart of water. Bring to a boil and cook for approximately 20 minutes, uncovered. Strain the cooking broth through a fine mesh sieve and set aside. Wash and slice the mushrooms into tiny cubes, cook thightly covered in 1 tablespoon of butter and 1 tablespoon of oil. Dice the remaining carrots and onions into tiny cubes. Cook them separately, tightly covered, in 1 tablespoon of butter and 1 tablespoon of oil. Keep them crunchy, then set aside. In a shallow ovenproof casserole, melt 1 3/4 oz of butter, pour the rice and stir until translucent. Add 2/3 of the diced vegetables, pour 2 1/2 cups of the scampi cooking broth. Bring to a boil, cover and cook for 20 minutes. Wash and leaf the cabbages, blanch in boiling salted water, keeping them crunchy. Drain and rinse under cold water. Seed and finely chop the tomatoes. Reduce the remaining cooking broth down to 2/3 cup. Shell the raw scampi tails, fry in 1 oz. of butter for 4 minutes and keep warm. For the sauce: put the remaining diced vegetables and the chopped tomatoes in the reduced cooking broth. Bind with 3 1/2 oz of butter, cut into pieces. Chop the cabbage leaves losely, warm up in 2 3/4 oz of hot butter, season with salt and pepper. Lay the rice onto plates, surround with the cabbage, set the scampi over the center and coat with the sauce.
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2 green cabbages
24 large scampi or Dublin bay prawns
9 1/2 oz butter
7 oz long grain rice
oil, salt, pepper
5 carrots
3 large onions
3 1/2 oz button mushrooms
2 peeled tomatoes
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30
mn
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50
mn
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Michel Rostang recommends serving a white Condrieu with this dish.
