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Scallops and porcini with Traditional Balsamic Vinegar of Modena (recipes second courses)
Ingredients for 4 people:
200 grams of porcini mushrooms
16 scallops
100 grams of arugola
100 grams of green beans
1 tomato
parsley
olive oil
salt and pepper
Traditional Balsamic Vinegar of Modena
Clean and cut the porcini mushrooms into thin pieces and put them into a casserole along with the washed and shelled scallops.
Add the tomato, pealed and without seeds, cut into chunks.
Season with olive oil, salt, pepper, then mix and cook in a pre-heated oven at 200° for about 10 minutes.
Remove from the oven and add a few drops of Traditional Balsamic Vinegar of Modena.
LIVIO FELLUGA
Illivio 2006
Pinot Bianco (Wine Friuli-Venezia Giulia) |
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| € 23,31 |
White wine with fragrances of fruits, spices and plants typical of the Mediterranean area.
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