Because when you want everything that is summer but you don’t want to give up carbohydrates. This capestrello and crab paste are the perfect dish for light seasonal foods with fresh vegetables, tons of herbs and a little spices with a healed chorizo.
It is the period of the year in which almost everything is in season and collecting what to enjoy before it goes to lose becomes a challenge. The herbs are rising from the garden in abundance and production trolleys are in every corner of the road that failed something local. Fishmongers Hawking Scallops and Fresh Blue Crab on the corner. What should a girl do?
Enter the kitchen and the game is the answer. We are at the top of the blue crabs season and the collection is right. Combined with some huge scallops and herbs, living is good. This is one of those pitchers on fresh pasta dishes; Let me tell you, it works. In great ways. The fresh grilled corn stripped from the cob, just a little cheese and all from the garden you can transport is the magic behind this dish.
Even if you are branching the seafood in the middle of winter, this summer of scallops and crab paste can be made with market herbs and vegetables quickly. Choose a blue cranchi moggio when they are in season and freezes for use later on during the year. So, really, there are no apologies to not whip every time the craving affects!
Serve with a light goat salad or Garden salad. Or make it even more robust with a pile of steam Mussels in cream sauce For the perfect meal
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This capestrello and crab paste are the perfect dish for light seasonal foods with fresh vegetables, tons of herbs and a little spices with a healed chorizo.
Prevent the screen from going to sleep
Melt the butter in a heavy background pan and burned the scallops until they are just cooked and light brown on both sides. Set aside.
In the same pan, brown the onion and peppers until they are soft, from 5 to 7 minutes.
Add the garlic and cook 30 more seconds.
Remove from the heat and mix the cooked pasta, the olive oil to cover, crab meat, corn beans, chorizo, chives and cooked scallops. Throw everything to combine.
Season with salt and pepper as desired and served.
Service: 1G | Calories: 556Kcal | Carbohydrates: 46G | Protein: 32G | Fat: 28G | Saturated fat: 10G | Polynsaturo fat: 3G | Monolysatuine fat: 14G | Trans fat: 0.5G | Cholesterol: 81mg | Sodium: 1019mg | Potassium: 625mg | Fiber: 3G | Sugar: 5G | Vitamin A: 726Iu | Vitamin C: 37mg | Soccer: 51mg | Iron: 2mg
