The first round is over Christmas. I like the Christmas holidays and terrify me at the same time, just for testing cooking to which I submit. A tour de force edible. My family is one of those old-fashioned: it is always prepared in quantities that could feed an army, no matter how many people are there at the table. And we meet regularly with the usual leftovers. And now we say that is even better in the sense that we do not prepare more as much traditional as impossible (for me I do not like) and fried eel 'or Pezzullo' and cod, and we give more to culinary experimentation (with equally stumped by a nervous breakdown before Christmas). This year I caught between the different flavors tasted around: in cooking classes and various restaurants, I'd say there is growth unabella for dinner the day before. Let's start with the appetizer of the evening, 24. The scallops are one of my favorite seafood. The eat anyway. This recipe I learned in the course of his time at the farmhouse kitchen is tto The stronghold last year. An appetizer fast and very, very good (with the scallops but I'm biased). INGREDIENTS 4 people
16
150g scallops ham
2 zucchini balsamic vinegar
flour
PREPARATION Clean the scallops and remove the coral. Wrap each scallop in coconut slice of ham, nfilzarla with a skewer and sprinkle with flour. Cook in frying pan with a little oil, making it brown on both sides and then add a few drops of balsamic vinegar. Cook for 3 minutes and off. Serve on grilled zucchini and serve with the sauce of their cooking.
and leave you with what is in other words a classic of our Christmas:)
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