Recipes

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 tomatoes
1 tsp of chopped fresh thym
½ tsp 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 1 h 15 min.

For sauce, place the butter in a small pot and melt it slowly. Take another pot, much bigger, and boil a couple liters of water.

In a metal bowl, put the egg yolks, sugar, salt and saffron. Add the lemon juice and whisk a bit. Place the bowl on top of the boiling water and whisk while you add the melted butter little by little. Whisk until the sauce is airy (not like mayonnaise).

Trim the asparagus a bit and grill them for no more than half a minute. Add salt and some olive oil after grilling. Place the asparagus on a nice plate. Put some olive oil on a hot pan and add the scallops. Cook both sides for one minute. Add the saffron sauce on top of the asparagus and around the plate. Place the scallops on top and to finish - decorate the dish with the cherry tomato confit and fresh basil. Buon appetito!