Scampi farro e erbe

Scampi with spelt and herbs is a gourmet recipe created by the chefs at Borgo Cooking School. 

Ingredients for 4 people:

8 Scampi

1 mixed assortment of Parsley, Tyme, and Marjoram

1 Stalk of Celery

1 Carrot

1 Onion

200gr Spelt

100gr Fat free yogurt

1 Lt Seed Oil

2dl or 200mL of Extra Virgin Olive Oil

Edible Flowers


Clean your scampi and remove the shell. Place your scampi in the refrigerator.

Clean and cut your celery, carrot and onion into small pieces and place in a saucepan with scampi shells. Cover with water and bring to a boil. Make it simmer for about 45 minutes, drain and make the broth reduce to about 80%.

Place your herbs in salt water and bring to a boil. Blend your herbs with cooking water until you obtain a smooth, homogenous cream.

Cook your spelt in salt water. Once cooked, drain a portion of the spelt and have it dry in the oven at 60’C for 12 hours. With the remaining portion of spelt, blend until you obtain a smooth cream. Fry the cream of spelt in Seed Oil for it to inflate.

On the bottom of your plate, place drops of your herb sauce, yogurt and the scampi broth. Garnish with dried wheat and edible flowers.

Roast your scampi in a frying pan with extra virgin olive oil. Place them in the center of the plate and serve with the cream of spelt on the side to garnish on top of scampi before eating.