"Cotto e Imbarcato" con SkipperclubSkipper Club "Cotto e Imbarcato" con Skipperclub
We have made available Freesbee, the Delphia 40 of the Skipperclub fleet, for the first episode of "Cotto e Imbarcato", the new Liguria Nautica video recipe column.
On board of Fresbee, moored at the Marina del Fezzano in La Spezia, in the magical setting of the Gulf of Poets, Floriana Cescon has prepared a delicious recipe, entitled "The eggplant meets the scallop".
An imaginative and very tasty dish, created by our cook on board, perfect to prepare on the boat!
With what is in the galley Floriana always manages to conquer our palate!
Marco, one of the association's instructors, accompanied Floriana and gave a brief introduction to Skipperclub, an association that loves sailing and ... good food!
Here is the recipe:
The eggplant meets the scallop
eggplant
scallops
flour
salt and pepper
shallot
grappa
Clean the aubergine, peel it, slice it and brown it in a pan. Then dry it on absorbent paper.
Clean the scallops and remove the coral.
Sauté the shallot and add the coral. Then blend everything until you get a cream.
Blanch the scallops and deglaze with a little grappa.
Serve as shown in the video and garnish with coral.
The Skipperclub cook on board prepares a tasty recipe: aubergine meets scallop. See a video!
Bon appetit from Skipperclub!
Contact the SkippeClub staff for more information and a free quote: we will agree together on the destination, itinerary, duration and all the details of the event!
