Green becomes the colour of summer
Summer is the ideal season to savor the seafood products of the Emerald Isle. Irish oysters and scampi, appreciated for their authentic and delicate flavor, are the protagonists of the summer recipe created by JRE-Italia chef Luca Marchini: Raw Irish scampi, beetroot, yogurt foam and emulsion of Emerald Isle oysters.
High quality, surprising flavor and sustainable production come together in this original proposal that celebrates the excellence of Irish seafood products, precious allies to face these hot months thanks to their excellent nutritional properties. Appreciated by the most demanding gourmets around the world, Irish scampi and oysters are also loved by consumers in the Belpaese. In fact, Italy, with over 62 million euros per year, is one of the main destination markets for these products.
Thanks to its island geography and proximity to the cold, pristine waters of the Atlantic Ocean, Ireland has access to one of the richest fishing grounds in Europe and Irish seafood ensures strict compliance with the highest standards of quality and food safety, while at the same time ensuring the protection of the marine environment and biodiversity. Irish seafood farming complies with the commitment of Origin Green, a national programme for the development of food sustainability that guides participating producers in achieving sustainability goals.
Irish scampi are light, tasty, rich in vitamins and very versatile to cook. Thanks to the responsible management of marine resources and protection of the environment, these crustaceans are characterised by an excellent texture and freshness, which is maintained thanks to the processing and freezing on board that guarantee the high quality of this raw material.
Irish oysters are rich in protein and low in fat, with extraordinarily high levels of elements such as iodine, iron, copper, selenium and zinc. In Ireland, it is not only the farmer who grows oysters, but also and above all the ocean and the surrounding environment: the waters in which oysters are farmed give them unique characteristics such as a perfect elongated shape, a very resistant shell and a smooth, pearly white enamel. The rich, immediately recognisable flavour comes from the sweetness and iodine persistence, which combines with the distinctive notes of the territory.
The unparalleled, delicate and at the same time decisive flavour of Irish oysters and scampi in this proposal combine with the soft and sweet note of red turnip which contrasts harmoniously with the freshness of the yogurt, making each taste a unique sensory experience on the palate. This new recipe consolidates the partnership between Bord Bia – the Irish government body for the promotion of food & beverage products from the Emerald Isle – and JRE – Jeunes Restaurateurs Italia, an association that brings together the youngest and most representative chefs of Italian haute cuisine, of which Chef Luca Marchini is a member.
Raw Irish scampi, beetroot, yogurt foam and Irish oyster emulsion by Chef Luca Marchini, L'Erba del Re Restaurant | Via Castelmaraldo, 45 – Modena (MO)
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