PAuction with fish for a single dish to try, romantic Mise en place in solid color. A variation on pink, where ceramic is chopped like an old -hand center. And the striped tablecloth, right in crochet, dialogues with the very contemporary napkin. For a vintage style coming.
Ingredients x 4:
320 g pasta (homemade)
2 Scorfano fillets (about 500 g)
50 g aromatic herbs (basil, mint, fresh oregano, parsley)
1 Bio lemon (the grated zest)
1 tablespoon of capers
40 g toasted pine nuts
10 cherry tomatoes
1 clove of garlic
white wine
extra virgin olive oil, salt and pepper
Procedure
Wash and dab the basil, mint, oregano and parsley leaves. In the blender chop them with half of the pine nuts, capers and a pinch of coarse salt. Then transfer the herbal pesto to a bowl, pour 1 glass of oil and, always mixing to incorporate it well, finally add the grated zest of organic lemon.
Caseridi, Scorfano, herb pesto, capers and pine nuts (photo by Federico Miletto, Lifestyle Sergio Colantuoni, Food Stylist Gino Fantini).
Brown the garlic in a pan with 2 tablespoons of oil. Add the cherry tomatoes cut in half and the scorpano made into small piecesblend with the white wine, let it evaporate, season with salt. In the meantime, cook the pasta, drain it and season it out of the heat with the pesto and the fish.
Serve by adding a grated pepper to each plate And decorating with a few extra basil leaves.
On the table: Croff tablecloth and cutlery, CNF artisan ceramics Nicola Fasano, Giberto glasses, Ivv carafe, Crochet Praia, Potofiori flowers, napkin and pierced la workshop of the table. Has collaborated Lentini orientation Milan.