香煎带子伴烟熏猪颊肉，南瓜奶油，杏仁及陈年香脂醋
巴罗洛厨师长Gianluca Visani来自意大利北部，拥有丰富烹饪经验的他将典雅高贵的意大利美食带到京城，为您演绎正宗意式美味。Gianluca的美食魔法书记录了他的私房菜和烹饪方法，为您带来意样惊喜！
Gianluca Visani, Italian Chef of Barolo, worked everywhere from Europe to Asia, now he brought the taste of traditional Italian home cooking by presenting diners the vibrancy and romance of Italy with a burst of flavors through new creations. A gastronomic experience of discovery and delight!
香煎带子伴烟熏猪颊肉的做法
步骤1
将南瓜切成小片，在150摄氏度的烤箱中烤2个小时。 Cut the pumpkin into small pieces and cook it in oven at 150°C for 2 hours.步骤2
蒜和百里香搅拌好备用。 Blend garlic and thyme.步骤3
把用蒜和百里香煎熟后的带子放在南瓜酱上，最后加 入烤杏仁片和意大利香脂醋。 Sear the scallop with blend garlic and thyme, garnish it with aged balsamic and toasted almond slices.香煎带子伴烟熏猪颊肉的烹饪技巧
Scallop with Cured Pork Cheek, Pumpkin Cream and Aged Balsamic 来自：北京丽思卡尔顿酒店二层 巴罗洛意大利餐厅