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
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
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, 27 – 31100 Treviso (TV) – Italy