Flavours of Italy


Food and Travel (Singapore) - - Front Page -

Prep 30 mins • Cook 2 mins • Serves 4

ITAL­IAN SALAMI PASTE 100g Ital­ian salami 300g pota­toes 50g but­ter salt, to taste pep­per, to taste

SWEET PEA CREAM 1kg green peas 100g onions 100g pota­toes 150ml ex­tra vir­gin olive oil 150ml veg­etable stock

BLACK SAGO TU­ILE 500g sago 1½L wa­ter squid ink, as needed baby pars­ley, as needed

1 Bring a pot of wa­ter to the boil. Cook pota­toes till soft. Re­move skin and cut into small pieces. 2 Com­bine pota­toes, salami and but­ter in a food pro­ces­sor and puree till smooth. Add salt and pep­per to taste. Strain and set aside for later use. 3 Pre­pare the sweet pea cream. Blanch green peas in a pot of boil­ing wa­ter for 4 mins, and im­me­di­ately cool them down by plac­ing them in an ice bath. Strain the peas from the ice. 4 Com­bine peas and and veg­etable stock in a food pro­ces­sor, and blend till smooth. 5 Com­bine both potato puree and sweet pea puree in a bowl, and mix well. Sea­son with salt and pep­per to taste. Add salmoriglio, strain and set aside. 6 Pre­pare the black sago tu­ile. Heat wa­ter in a pot over high heat un­til it comes to the boil. Cook sago un­til it turns trans­par­ent, and add in the squid ink to­wards the end. 7 Spread the sago mix­ture on a sil­pat (non­stick sil­i­cone bak­ing mat) and leave it to dry. Deep fry at 190C un­til crispy. 8 Pre­pare the scal­lops. Heat oil in a skil­let over medium-high heat and sauté scal­lops un­til they are opaque and lightly browned, 2 mins on each side. 9 Serve scal­lops with Ital­ian salami and sweet pea cream, and black sago tu­ile.

Gallo My First Olive Oil 250ml Made from the health­i­est olives, Gallo My First Olive Oil, which fea­tures an ex­cep­tion­ally low acid­ity level of 0.2%, is ideal for a baby’s first soups, and tran­si­tion to solid foods. Fea­tur­ing a mildly sweet and light fruity flavour, this del­i­cate olive oil is also rich in vi­ta­mins E and D, as well as es­sen­tial fatty acids.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.