Great chefs’ recipes: Scallops, Pork Nebrodi ham, Porcini mushrooms and its chips. The "Innocenti evasioni" of Eros Picco!
Among the restaurants in Milan, if you want to try new exciting dishes, the indicated place is the restaurant “
Innocenti evasioni”, with its great chef
Eros Picco and Tommaso Arrigoni! We propose, to stimulate your taste buds, one of the great chefs’ recipes that combine the fruits of the sea to that of the land: “Scallops, Pork Nebrodi ham, Porcini mushrooms and its chips".
Ingredients for 4 people:
- 8 Scallops
- 200 g fresh Porcini mushrooms
- 80 g black Nebrodi Pork ham
- 20 g Clarified butter
- 1 Garlic clove
- 1 sprig of thyme
- Extra virgin olive oil
Preparation
For the mushrooms:
12 hours before cut half of the caps of mushrooms in very fine lamellae after being cleaned, and then let them dry in an oven at a temperature of 60 ° C. Clean and wash the rest of the mushrooms, cut into diamond shapes and boil in a nonstick pan with a garlic clove and a sprig of thyme. Keep warm.
For the scallops:
Depriving the scallop of them coral, wash them removing any dirt ocean residual. Heat a nonstick pan, add a drizzle of extra virgin olive oil and let brown the scallops for about 2 minutes per side.
Presentation
In a dish arrange the blanched mushrooms, lay beside them the golden scallops, garnish the scallops with pieces of ham and finish the dish with porcini chips. Decorate with fresh herbs and possibly with a teaspoon of cream of garlic obtained by gentle boil several times a few cloves of garlic and then passing them through a sieve.
