Scallops in leek leaves
Instructions
Thoroughly rinse the Pearl barley and lessatelo in boiling salted water.
In the meantime wash the leek's leaves (let entire full length), boil them for a minute in lightly salted water, raffreddatele under running water and stendetele to dry on a towel.
Divide them in half to get eight wide enough stripes.
Crushed a dozen green peppercorns in a wooden mortar.
Wash scallops thoroughly, dry them and put them in the blender with the cream, a pinch of salt and the crushed green peppercorns.
Formed with the mixture of meat balls, put them in the leaf of Leek securing with a toothpick.
Cook small steamed rolls for 10 minutes.
Finely chop the carrot, courgette, shallots, celery and a sprig of parsley.
Put the drained barley in a bowl, add the chopped raw vegetables and seasoned with olive oil and pepper.
Well hot rolls served with barley.
Ingredients and dosing for 4 persons
- 16 coconuts scallops with coral
- Green leaves 4 of leek
- 100 g of pearl barley
- 2 new carrots
- 2 short stories small zucchini
- 1 shallot
- 2 small stalks of celery
- 4 tablespoons of cooking cream
- 1 sprig of parsley
- Olive oil extra virgin
- Black pepper
- Some grains of green pepper
- Salt