GRILLED LARGE SCAMPI
FOR 4 SERVINGS:
- 20 large scampi (200 gr. each)
- some flour
- 200 gr. of extra virgin olive oil
- 1 lemon
Open the scampi, flour them, oil them and add the lemon juice and salt. Put them on a hot grill, as soon as they start to brown turn them over and oil them again and put some lemon juice. Continue like this for 4 or 5 minutes. Serve with green salad and lemon quarters.
SEA-BASS WITH CREAM OF ASPARAGUS TIPS
FOR 3 SERVINGS:
- 1.500 kg asparagus
- 80 gr. of extra virgin olive oil
- 1 boiled potato
- 1 lemon juice
- 750 gr. slices of sea-bass (about 120 gr. each)
Boil the tender part of the asparagus, then blend them in a food processor, with a boiled potato, the oil, the lemon juice and the salt. Pour the cream obtained onto a plate, place the boiled bass on top.
Decorate with asparagus tips, new potatoes, boiled carrot balls and some lettuce. This dish can also be eaten cold.
FOR 2 SERVINGS:
- 2 fresh mozzarelle
- 3/4 tomatoes
- olive oil
- fresh basil leave
- Salt and pepper
Slice tomatoes and mozzarella, alternate tomato and mozzarella and basil leaves on a serving plate, season with the olive oil, salt and pepper.
De Stefani Winery
Fossalta di Piave, Venice 30020
Monday830 - 1200 / 1430 - 1800
Tuesday830 - 1200 / 1430 - 1800
Wednesday830 - 1200 / 1430 - 1800
Thursday830 - 1200 / 1430 - 1800
Friday830 - 1200 / 1430 - 1800
Saturday800 - 1200