THE Canestrelli are fishing until March and are A delicate alternative to scallopslarger and more decisive flavor. In the company of the polenta they should seal an agreement of winter flavor. Instead This table already dreams of summer at the sea. Ceramics decorated in bright colors, white and blue striped fabric … there are no longer the seasons of the past.
Ingredients x 4:
12 Canestrelli (or scallops), already open and clean
30 g parsley
1 clove of garlic
1 medium white onion
1 lemon
3 tablespoons of white wine
2 tablespoons of breadcrumbs
50 g butter
3 tablespoons of extra virgin olive oil
salt and pepper
1 pack of instant polenta (preferably prepared the day before)
Procedure
Clean, wash and chop the parsley, garlic and white onion together very finely. Transfer the beaten, with a drizzle of extra virgin olive oil, in a saucepan on low heat, and let it dry. Then blend with the white wine and let it evaporate, stirring often. Turn on the oven at 180 ° C.
Canestrelli au gratin and polenta (photo by Federico Miletto, Lifestyle Sergio Colantuoni, Food Stylist Gino Fantini).
Add 2 tablespoons of breadcrumbs, salt, pepper to the sautémix well, finally distribute the mixture on the molluscs, which then place on a baking tray covered with parchment paper. Sprinkle the canestrelli with lemon juice and a drizzle of oil and place a few flakes of butter on the surface.
Bake in the oven already at temperature for 15 minutes, Then serve the still hot molluscs, accompanied by polenta ready from the day before, cut into slices and golden in the pan.
On the table WFTB dishes, IVV Italia glasses, Sambonet cutlery, Rubelli fabric, Orocrudo napkins. He has collaborated Frutteto Lentini Milan.
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