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Perciati pasta with strips of peppers, amberjack, sea scallops and black olives in a bread and pistachio basket

Perciati pasta with strips of peppers, amberjack, sea scallops and black olives in a bread and pistachio basket

Name: Perciati pasta with strips of peppers, amberjack, sea scallops and black olives in a bread and pistachio basket
Yield: 4 portions
Ingredients: 400g fresh perciati pasta; 300g Pepper Fillets in Sunflower Oil; 400g amberjack; 300g baby tomatoes; 50g pecorino cheese; 4 sea scallops; 4 basil leaves; 2 cloves of garlic; 1 glass dry white wine; olive oil; q.s. salt; q.s. white pepper; parsley; 150g grana cheese; 50g pistachios; crumbled soft inside of 4 slices of white bread

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions

400g fresh perciati pasta
300g Pepper Fillets in Sunflower Oil
400g amberjack
300g baby tomatoes
50g pecorino cheese
4 sea scallops
4 basil leaves
2 cloves of garlic
1 glass dry white wine
olive oil
q.s. salt
q.s. white pepper
parsley

for the baskets

150g grana cheese
50g pistachios
crumbled soft inside of 4 slices of white bread

Method

Put four dessertspoons of oil and a clove of garlic in its skin into a shallow pan.
Sauté the garlic and take it out. Add the cleaned amberjack (skinned and cut into cubes), the chopped pitted black olives, and finally, the blanched sea scallops, cut into strips.
Pour over the wine and simmer until reduced.
Add the strips of peppers, salt and pepper and cook for 4 minutes.
Cook the pasta in plenty of salted water for 7-8 minutes, drain and toss in the pan for a few minutes with the sauce, adding the parsley and Pecorino cheese.
In another pan, cook the peeled, deseeded tomatoes, sautéed with two dessertspoons of oil and a clove of garlic. Remove the garlic, salt and emulsify with the basil.

for the baskets

Mix the bread crumbs, Grana and pistachios, cook in a non-stick pan and cool draped over 4 upturned moulds.
Fill the baskets with the pasta and pepper sauce and decorate the dish with the emulsified sauce and the strips of peppers.

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Perciati pasta with strips of peppers, amberjack, sea scallops and black olives in a bread and pistachio basket

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions

for the baskets

Method

for the baskets

Products in this recipe

Pepper Fillets in Sunflower Oil