Poverty and Nobility

Pietro Fioriniello's recipe for Barilla Pasta World Championship 2016
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INGREDIENTS for 0 people
  • ¾ lb Linguine
  • 12 scallops
  • 7 oz friarielli , (cime di rapa/turnip tops)
  • ½ cup whipping cream
  • ½ cup spumante (Italian sparkling wine) , (Franciacorta – Italian sparkling wine)
  • 1 shallot
  • ¾ oz anchovies , (Cetara)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 small bunch basil

Cut the shallots. Boil the shallots, butter and anchovies for 15 minutes.
Add the cream and Franciacorta wine and boil for 20 minutes, then strain

In the meantime prepare the turnip tops chlorophyll by blending them with the basil and very cold water. The leaves need to be covered by the water. Filter and keep the water.
Sauté the scallops on both sides in hot olive oil.

Boil the pasta adding making sure to add the salt when the pasta is already in the water
Drain the pasta and toss it the pan with the friarielli chlorophyll.
Plate by adding the browned scallops.

Dry First courses Long
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