Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
By Chef Enzo Fargione,
Teatro Goldoni Restaurant, Washington, DC
Ingredients: (For one lbs of dough)
4 servings
3 1/2 cup all purpose flour
1 Table spoon of salt
4 whole eggs
1 Table spoon of olive oil
1 1/2 cups of tomato paste
Procedures:
In the mixer, with the hook attachment, combine all the ingredients
for 5 minutes.
Knead
the dough, wrap it with film and set aside in the refrigerator.
Roll
the dough to thin slice with the help of your Kitchen aid electric
roll and cut wide ribbons of about eight inches long and two inches
wide with the pasta cutter.
Set
in the refrigerator in a tray dusted with flour.
Ingredients:
(For the sauce)
4 servings
12 diver scallops
2 bunches of asparagus cut sideways in small pieces
4 ounces of fresh cherry tomatoes cut in half
Few leaves of fresh basil chopped up
2 cloves of garlic thinly sliced
Pinch of dry oregano and hot crushed red pepper
2 ounces of extra virgin olive oil
1 cup of clear fish or chicken stock
Salt and Pepper
Procedures:
In a hot pan with the oil sear the sea scallops cut in half coin
size. Add the garlic, the asparagus, oregano, salt, pepper and
the hot crushed pepper.
Cook
with high heat for couple of minutes, then add the stock.
When
the liquid reduces by half, add the cherry tomatoes, the basil
and the pasta that will be just taken out of the boiling water.
Sautee
all together.
Other
Chef Enzo Fargione Recipes:
Baked
Chilean Sea Bass with Fennel in Anise Broth
Green
Pea Cappuccino Macchiato
Porcini
Red Beets Crispy Roll
Risotto
Gorgonzola with Candied Red Beets
Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
Restaurant
and Chef Links:
Teatro
Goldoni Restaurant
Executive
Chef Enzo Fargione
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