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🍝 Crispy Pasta Baskets with Scallop and Veal Filling

480 kcal · 30 min · 4 servings

Ingredients

• 250 g Linguine
• Salt
• 200 g scallop meat (without coral)
• 2 tbsp lemon juice
• 1 tsp truffle oil
• Salt
• freshly ground pepper
• 200 g veal loin
• 10 black olives (pitted)
• 2 oil-packed anchovy fillets
• 1 tbsp small capers
• 2 small red onions
• 1 tsp thyme leaves (finely chopped)
• 1 tbsp parsley (chopped)
• 1 egg yolk
• 1 tbsp olive oil
• oil (for deep frying)
• Keta caviar (for garnish)

Instructions

1. 1. Boil water in a pot and add salt.
2. 2. Cook the linguine in the salted water until al dente.
3. 3. Drain the pasta and rinse it with cold water to stop the cooking process.
4. 4. Place the pasta on a kitchen towel and let it drain and dry completely.
5. 5. Finely chop the scallop meat.
6. 6. Mix the chopped scallop meat with lemon juice, truffle oil, salt, and pepper.
7. 7. Chill the scallop mixture until you need it.
8. 8. Finely chop the veal.
9. 9. Finely chop the olives, anchovies, capers, and the peeled onions.
10. 10. Mix the veal with the chopped olives, anchovies, capers, and onions.
11. 11. Add thyme, parsley, egg yolk, and oil to the veal mixture.
12. 12. Season the veal mixture with salt and pepper.
13. 13. Take small portions of the dried pasta.
14. 14. Press the pasta into a basket strainer to form a basket shape.
15. 15. Heat oil in a pot to 180 degrees Celsius.
16. 16. Fry the pasta baskets in the hot oil until golden yellow and crispy.
17. 17. Place the fried baskets on kitchen paper to drain excess oil.
18. 18. Let the pasta baskets cool down completely.
19. 19. Fill the cooled pasta baskets alternately with the scallop and veal mixtures.
20. 20. Garnish the filled baskets as you like.

Nutrition per serving

• kcal: 480
• Protein: 30 g · Fett/Fat: 24 g · Carbs: 38 g