These days, I was moooooolto busy with work in the bakery.
I could not, therefore, update the blog with recipes published each week on the magazine of the glutton.
Today, however, 'I want to do it as a gift for Christmas, a bit' to remember a true teacher and father of the history of the kitchen, reviving and italianised (Escoffier certainly had not used the dough!).
I think this freedom granted to these parties: a tasty and elegant solution to avoid having to spend so much time to stoves.
Today's recipe and ' Scallops Provencal Scallops Provencal
Finger food from the past and recipe for the holidays, by Auguste Escoffier
Cinzia "Cisejazz" Cyprus
period of holidays, invitations, sumptuous lunches, exchange of gifts, of barrels at year's end.
Just last year, one wonders what to prepare on time for practical, quick, pleasant, not too involved, maybe, why not? A dinner of finger food, the nice portions, presented in paper cups, plates, etc.. In short all "mini".
But peering into the past, in a very distant past, which is more or less, a century ago, you can find recipes that would go very well today, especially for the holidays.
What, unfortunately, is often forgotten when preparing dishes for Christmas and New Year, is that the choice of menu, must eventually be a "treat orchestration" (to use a proper term of the protagonist of this recipe).
Auguste Escoffier was a great figure in the history of cuisine.
With the strength and persistence that characterize it, pushed already youngster, his uncle in the kitchen, through the military kitchens, beginning in 1879 until the true path that will make him famous and which led him to be the father of the new way of thinking about food: not just a mess of creams and sauces, but the kitchen to feed, with recipes made wisely and with no frills .
New Year's, we find solace in a pot right of this great chef of the past: the scallops Provencal, where the shell replaces the usual dish and it is the scene in a dish taste beyond the Alps.
Ingredients for 4 people - 15 people for New Year's finger food
1 kg of scallop shell
300 g of spaghetti (preferably 45 cm) 10
ripe tomatoes 50 g butter 2 shallots
1 spicchio d’aglio
Un po’ di farina
1 bicchiere di vino bianco secco
2 cucchiai di olio extravergine d’oliva
Sale
Pepe
Esecuzione
Pulire le conchiglie delle capesante e farle aprire sul fuoco.
Eliminare una delle due valve ed estrarre polpa e corallo.
Tritare gli scalogni, spellare i pomodori tuffandoli in acqua bollente per qualche minuto ed eliminare i semi.
Tagliare le capesante e i pomodori a filetti.
Passare la capasanta nella farina (eliminare se in eccesso e se non si vuole ottenere un effetto molto cremoso, ripassandole in un colino).
Rosolare gli scalogni tritati nell’olio e poi aggiungere la polpa delle capesante.
Sfumare con vino bianco.
Aggiungere il pomodoro a filetti e lo spicchio d’aglio, privato della cuticola.
Infine, anche il corallo.
Aggiustare di sale e di pepe.
Coprire il tegame e lasciar cuocere a fiamma bassa per altri 15 minuti.
Sciogliere a parte il burro e versarlo sulle capesante.
Nel frattempo, far cuocere gli spaghetti e prelevarli al dente.
Spadellare la pasta nel tegame con un po’ del suo liquido e servire nelle conchiglie vuote e pulite.
Just last year, one wonders what to prepare on time for practical, quick, pleasant, not too involved, maybe, why not? A dinner of finger food, the nice portions, presented in paper cups, plates, etc.. In short all "mini".
But peering into the past, in a very distant past, which is more or less, a century ago, you can find recipes that would go very well today, especially for the holidays.
What, unfortunately, is often forgotten when preparing dishes for Christmas and New Year, is that the choice of menu, must eventually be a "treat orchestration" (to use a proper term of the protagonist of this recipe).
Auguste Escoffier was a great figure in the history of cuisine.
With the strength and persistence that characterize it, pushed already youngster, his uncle in the kitchen, through the military kitchens, beginning in 1879 until the true path that will make him famous and which led him to be the father of the new way of thinking about food: not just a mess of creams and sauces, but the kitchen to feed, with recipes made wisely and with no frills .
New Year's, we find solace in a pot right of this great chef of the past: the scallops Provencal, where the shell replaces the usual dish and it is the scene in a dish taste beyond the Alps.
Ingredients for 4 people - 15 people for New Year's finger food
1 kg of scallop shell
300 g of spaghetti (preferably 45 cm) 10
ripe tomatoes 50 g butter 2 shallots
1 spicchio d’aglio
Un po’ di farina
1 bicchiere di vino bianco secco
2 cucchiai di olio extravergine d’oliva
Sale
Pepe
Esecuzione
Pulire le conchiglie delle capesante e farle aprire sul fuoco.
Eliminare una delle due valve ed estrarre polpa e corallo.
Tritare gli scalogni, spellare i pomodori tuffandoli in acqua bollente per qualche minuto ed eliminare i semi.
Tagliare le capesante e i pomodori a filetti.
Passare la capasanta nella farina (eliminare se in eccesso e se non si vuole ottenere un effetto molto cremoso, ripassandole in un colino).
Rosolare gli scalogni tritati nell’olio e poi aggiungere la polpa delle capesante.
Sfumare con vino bianco.
Aggiungere il pomodoro a filetti e lo spicchio d’aglio, privato della cuticola.
Infine, anche il corallo.
Aggiustare di sale e di pepe.
Coprire il tegame e lasciar cuocere a fiamma bassa per altri 15 minuti.
Sciogliere a parte il burro e versarlo sulle capesante.
Nel frattempo, far cuocere gli spaghetti e prelevarli al dente.
Spadellare la pasta nel tegame con un po’ del suo liquido e servire nelle conchiglie vuote e pulite.
