Scallop with prawn pasta (2004)

Scallop with prawn pasta (2004)
El Molin
Chef: Alessandro Gilmozzi
Country: Italy
City: 38033 Cavalese (Trento)
Address: piazza Cesare Battisti, 11
(+39) 0462340074

In an old restored mill, Alessandro Gilmozzi – young member of a family of restaurateurs in Val de Fiemme – alternates dishes freely inspired by the traditions of Trento with more creative, personal preparations. This scallop is cooked for 6-7 minutes in a Roner in oil heated to 60ºC, while the prawns are flattened and dried before cutting them into strips for the pasta. The dish is finished with a crispy wafer and sautéed mushrooms.