VENETO MACELLAIO for 2
Baked scallops with parmesan, lemon & thyme
Maiale al latte (Pork braised in milk)
Wet polenta, butter & parmesan
The Veneto spans much of north-east Italy, from Venice itself on the shores of the Adriatic all the way to the foothills of the Dolomites. So too does our menu; scallops from the sea, pig braised in milk from further inland, and tiramisu from god-knows-where, depending on whose story you believe, but certainly somewhere in the Veneto, probably. This is rich and hearty fare for the coldest months of the year; a final wintry celebration before the lean months of early spring.
For your meal you will need:
A tray for baking the scallops
A lidded saucepan for warming the pork, and a second saucepan for the polenta
The detailed recipes for the dishes are here, but in essence:
- Put the pork in a saucepan with its liquid, cover with a lid, and heat on a low flame
- Pop the scallops on a baking tray, dot with butter & crumbs, and slip into a hot oven for 5-6 minutes, then eat
- Warm the polenta, then beat in butter and parmesan
- Eat this, with the pork
- Decide you’re too full for dessert, then change your mind and scoff the tiramisù
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.