Ingredients

• 12 scampi approx. 1 Kg
• 12 slices of Lard of Colonnata PGI
• 2 ripe tomatoes

Proceeding

Shell the raw scampi and season the tails with salt and pepper. Separately, cook the pieces of tomato with garlic and oregano. Grill the scampi tails wrapped in the Lard of Colonnata for about 10 minutes. Serve the scampi with the cooked tomato and the cooking liquid.