Recipe from Toscanini

Agrodolce peppers, antipasti

Serves 4

 

2 red pepper

2 yellow pepper

1 dl of olive oil

½ dl of pine nuts

½ dl raisins

salt

½ dl of sugar

1 dl apple vinegar

1 dl of water

 

Cut the peppers into 2cm cubes. Heat olive oil in a pan and sauté peppers, pine nuts and raisins.

Add salt, sugar, vinegar and water. Simmer for 7 minutes and allow to cool.

SCALLOPS WITH GRILLED GREEN ASPARAGUS, SAFFRON SAUCE, CHERRY TOMATO CONFIT AND FRESH BASIL

PORTION FOR 4.

FOR THE SAUCE

100 G BUTTER

4 EGG YOLKS

2 TBSP FRESH LEMON JUICE

1 SMALL BAG OF SAFFRON

½ TSP SALT

½ TSP SUGAR

 

FOR THE CHERRY TOMATO CONFIT

10 CHERRY TOMATOS

1 TSP OF CHOPPED FRESH THYME

1/2 TSP OF SUGAR

1 TBSP OF OLIVE OIL

 

12 GREEN ASPARAGUS

12 SCALLOPS

4 LEAVES OF BASIL

 

LET’S START!

CUT THE TOMATOES IN HALF AND PLACE IT IN A BAKING TRAY. ADD SUGAR, OLIVE OIL AND THE CHOPPED THYME. COOK IN THE OVEN AT 115 DEGREES FOR 1H 15MIN.

FOR SAUCE, PLACE THE BUTTER IN A SMALL POT AND MELT IT SLOWLY. TAKE ANOTHER POT, MUCH BIGGER, AND BOIL COUPLE LITERS OF WATER.

IN A METAL BOWL PUT THE EGG YOLKS, SUGAR, SALT AN SAFFRON. ADD THE LEMON JUICE AND WISK A BIT. PLACE THE BOWL ON TOP OF THE BOILING WATER AND WISK WHILE YOU ADD LITTLE BY LITTLE THE MELTED BUTTER. WISK UNTILL THE SAUCE IS AIRY. (NOT LIKE MAYONNAISE).

TRIM THE ASPARAGUS A BIT AND GRILL THEM FOR NOT MORE THAN HALF A MINUTE.THEN ADD SALT AND SOME OLIVE OIL. PLACE THE ASPARAGUS ON A NICE PLATE. PUT SOME OLIVE OIL TO A HOT PAN AND ADD THE SCALLOPS. COOK FOR ONE MINUTE FOR BOTH SIDE. ADD THE SAFFRON SAUCE NICELY ON TOP OF THE ASPARAGUS AND AROUND THE PLATE. THEN PLACE THE SCALLOPS ON TOP AND TO FINISH DECORATE THE DISH WITH THE CHERRY TOMATOS CONFIT AND THE FRESH BASIL.

BUON APPETITO!