Thoroughly wash the lagoon shrimp with cold water and then peel.
Boil salted water in a pan and add the schie. When the water returns to the boil, drain and place the schie in a bowl.
Prepare a bed of arugula in 4 terrines.
When the schie are tepid, add oil, a pinch of salt, chopped parsley and a sprinkling of pepper. Mix well, arrange in the 4 terrines on the bed of arugula, then serve.
- 400g (1 lb) of schie (lagoon shrimp)
- 200g (½ lb) of arugula
- 1 sprig of chopped parsley
- extra virgin olive oil
Recommended: Pinot Grigio
|Harvest time:||Late August.|
|Wine processing:||In stainless steel tanks under controlled temperature.|
|Ageing:||4 months long in stainless steel tanks.|
|Tasting notes:||Straw Yellow, intense and fruity perfumes with nice mineral and flowery notes. Taste is smooth and elegant, rounded, aromatic and fresh.|
|Alcohol:||Alcohol 12% Vol.|
|Food matching:||Starters and fish.|
|Serve:||Serve at 10-12° C, open at the moment.|
|Size:||Bottle 0.75 l.|