RECIPE OF THE MONTH: BAVETTE WITH SCALLOPS, CHICKPEA CREAM AND GRATED LEMON ZEST
Today we present the culinary proposal, that the Osteria Arman in Treviso has designed for us, in combination with our Valdobbiadene Prosecco Superiore DOCG sparkling wine “30 Raccolti”: a good dish of “bavette with scallops, chickpea cream and grated lemon zest”.
Let’s see together all the ingredients and steps to make this delicacy at home:
Ingredients x 4 persons:
300g of bavette
8 scallops
250g of dried chickpeas
2 cloves of garlic
Zest of 1 lemon
Half a glass of white wine
Oil to taste
Salt to taste
Rosemary to taste
Procedure:
Rinse the chickpeas and soak them in cold water for 12 hours. Fry a clove of garlic with the sprig of rosemary for a couple of minutes. Add the chickpeas, cover with water and when the chickpeas are cooked, blend them.
Clean the scallops, cut them into small pieces and sauté them in a pan with a clove of garlic, blending with half a glass of white wine.
Cut the lemon zest into very thin strips and set aside.
Cook the bavette, sauté them in a pan with scallops and chickpea cream. Serve by adding the lemon zest flakes.
Lunch is served, enjoy your meal!
Osteria Arman, Via Alessandro Manzoni, – Italy
