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Da U Batti (Santa Margherita Ligure) seafood scampi recipe

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I was lucky enough to eat the seafood scampi at Da U Batti (in Santa Margherita Ligure) last summer. I can't get it out of my mind. If anyone can provide an approximate recipe for the dish I would greatly appreciate it. Thank you

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  1. Good luck.! The restaurant recipe is a trade secret, but even more so, the scampi of Portofino are a seasonal specialty and they have a unique sweetness and delicacy, and they don't freeze well and I doubt you'd find them fresh anywhere outside of northern Italy, maybe not much beyond the Portofino promontory. Plus, knowing which olive oil the restaurant uses would be basic to recreating the taste of the dish. I have read some people guessing that Scampi alla Batti has cognac and lemon in it -- which cognac, whose lemons, I don't know.

    Like I said: Good luck! (Daily flights to Genova from Rome, Brussels, Barcelona, Madrid, London, Paris, Munich, Naples and Trieste if the craving gets desperate.)

    1 Reply
    1. re: barberinibee

      Can you read Italian? If not, a google or babelfish online cut-and-paste translator might get your through most of this: This recipe is not from U Batti, but it may be as close anything you can find publicly. It was put out the commercial producers of Star bouillion cubes in Italy. If you didn't want to use bouillion cubes, you could just make your own intense dark meat glaze, but it wouldn't surprise me if the restaurant used bouillion cubes. They are often the "secret ingredient" for a lot of home cooks and chefs.

      “Scampi alla Portofino”

      Ingredienti:
      1 kg. di scampi medi
      200 g. di olio extra vergine di oliva
      ½ carota
      ½ cipolla (half onion)
      ½ gambo di sedano verde (celery stick)
      1 spicchio d’aglio “vestito” (peeled garlic clove)
      Succo di un limone
      ½ bicchiere di brandy
      2 dadi Star “Classico” (this is two boullion cubes of meat bouillon)

      Prepara una miscela fatta con la carota, la cipolla e il sedano tagliati in tre grossi pezzi. Falli appassire per circa un’ora, in 200 g. di olio extra vergine di oliva in un tegame piccolo e a fuoco basso unendovi due dadi Star “Classico”. Dopo questo tempo filtra con un colino l’olio che, avendo assorbito e miscelato tutti i sapori immessi, darà come risultato una sorta di “fondo bruno” dal sapore intenso e per lo più ottenuto senza gran fatica, come lo sarebbe invece se si preparasse un vero e proprio “fondo bruno di carne”.

      Con questa miscela di base si può iniziare la preparazione degli scampi.

      Procedimento:

      Prepara la miscela come sopra descritta, indi prepara gli scampi interi, non sgusciati e tagliali con le forbici sotto la pancia. Metti in una padella dal fondo ben riscaldato un po’ di miscela preparata ed appoggia in essa gli scampi che rigirerai per farli cuocere a fuoco alto da ambo le parti. Fai rosolare per 1-2 minuti.

      Fiammeggia con il brandy ed aggiungi il succo del limone. Cuoci a fuoco alto, facendo saltare ancora gli scampi per un altro minuto. Appoggiali sui piatti da portata, versandovi sopra ancora un po’ di miscela gustosa.

    2. OMG, thanks for the head's up on this, as this restaurant wasn't on my radar. We'll be in Liguria for 5 days in early September, and I googled to learn that this restaurant is also in Portofino where we'll be spending one day! So excited to try the famed seafood scampi.