“Mischiare Le Carte,” scallops and lucky turnip | Davide Oldani

Ingredients for 4 people

For the dough

• 225 g flour
• 150 g remilled durum wheat semolina
• 170 g hot water
• 2 g squid ink
• 2 g tomato paste

For the sauce

• 200 ml dry white wine
• 100 g butter
• 20 g white wine vinegar
• 30 g fortunella turnip puree

For the finish

• 100 g scallops
• 150 g filets of sole

Procedure

For the dough

Mix the flours with water until a smooth, firm dough is obtained. Retrieve 2 balls of 20g dough each and color one with squid ink, the other with tomato paste. Bake the card marks.

Roll out the white dough and insert the colored marks, roll out again and cut in the shape of playing cards.

Cook pasta in boiling salted water. Drain.

For the sauce

Roast scallops and sole filet pieces in a pan with a little oil, remove from pan and add white wine, let evaporate, add butter and emulsify off the heat, add puree and finally scallops with sole.

Dish composition

Arrange the scallops with sole in the center of the plates, then the “cards” alternating marks , serve with the sauce on the side.