My husband who never cooks knocked up this with no recipe. Made the pasta, roasted tomatoes till black, blitzed and passed through a fine cloth, used the roasted pulp in the ravioli cases with scallops, dressed the plate with the roasted tomato jus, made a basil emulsion by blanching and shocking basil, blitzing with oil, a touch of lemon juice, garlic and salt and pan cooked some scallops. This was DIVINE. He's a clever chap!
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