TASTES OF THE COAST
FINELY SLICED SEAFOOD IS ADORNED WITH SALMON ROE, POMEGRANATE AND PISTACHIOS FOR A DISH THAT IS PRETTY AS A PICTURE
ITALIAN FOR ‘CRAZY WATER’, ACQUA PAZZA IS A COOKING METHOD WHERE FISH IS POACHED: HERE, A MIXTURE OF PROSECCO AND OLIVE OIL IS USED
SPINACH & NETTLE RISOTTO WITH SEA SCALLOPS
Serves 4
“The visual wow-factor here is thanks to the vibrant green of the nettles, best picked in early spring.”
100g young stinging nettles (see tip),or spinach
100g spinach leaves
1.5L vegetable or chicken stock
70ml olive oil
1 medium onion, finely chopped
350g Vialone Nano rice (or any risotto rice)
½ cup white wine
Sea salt and freshly ground black pepper
100g butter, chopped
12 half-shell scallops
1 garlic clove, crushed
Wear long food prep gloves to prepare the
