Appetizer in a Glass

To prepare the tart in a glass, start with the scampi tartare: take the scampi 1, cut off the head with scissors and open the shell to extract it (2-3), then remove the internal filament (the intestine) by pulling it out with a sharp knife.

Finely chop the scampi with a knife 4, then place them in a bowl and grate the lemon zest 5, then squeeze the juice, filter it, and pour it over the fish 6.

Season with salt, pepper, and oil 7. Mix 8 and leave to marinate for at least 30 minutes in the fridge. Meanwhile, cut the bread into small cubes 9.

and place them in a bowl; then add the sweet paprika 10, mustard powder 11, salt, pepper, and oil 12.

Mix everything 13 and pour into a non-stick pan 14 for at least 10 minutes until everything becomes crispy. Once golden, pour it into a blender 15 and blend to obtain a crumble.

Lastly, prepare the pesto: in a mortar (or a blender), place the peeled garlic, basil leaves cleaned with a dry cloth, and salt 16. Start pounding 17, pressing the basil against the mortar walls, rotating the pestle from left to right while simultaneously rotating the mortar in the opposite direction (from right to left). Continue until a bright green liquid comes out of the basil leaves 18, at which point add the pine nuts and start pounding again to reduce to a cream. Add the cheeses little by little, stirring constantly, which will make the sauce even creamier, and finally, the extra virgin olive oil, drizzled in while stirring with the pestle. Mix the ingredients well until a homogeneous sauce is obtained.

Add the robiola to the obtained cream 19, mix thoroughly and take 6 glasses with 80 ml capacity. Start layering with a layer of pesto 20, one of toasted bread 21,

another layer of pesto 22, and finally the last layer of scampi tartare 23. Decorate with basil leaves 24 and your tart in a glass is ready to be served!