Steamed bacon with scallops, prawns, artichokes and tomato

Trancio di spigola al vapore con cappesante, gamberi, carciofi e pomodoro del pendolo.

Ingredients for 4 people:

600 gr. Of sea bass already clean
4 scallops
4 cleaned red shrimp
4 small ‘Pomodorini del Piennolo’
1 slice of artichoke
40 grams of carrots (Julienne cuts)
50 grams of curly scarlet
50 grams of ‘Gamma Misticanza’
Sale, oil and pepper


Method


  1. Pour the fish and cut it into pieces.
  2. lay carefully the slices into the vaporizer.
  3. Add scallops, clean shrimp, cropped artichokes cutted in slices
  4. Add the half-cut chopped ‘Pomodorini del Piennolo’.
  5. Steam cooking (7 to 8 minutes)
  6. Decorate with ‘Gamma Misticanza’ and curly scarlet
  7. Season it with olive oil and pepper
  8. Put on scent the whole thing with lemon juice


Agricultural company Ferrara


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