Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula

Created by Joan Bosch

Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula

Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula Prep. Time:

Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula Chef: Joan Bosch

Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula Category: Appetizers & Salads

Ingredients

  • Arugula
  • Mascarpone
  • Hazelnuts
  • Crispy sausage from Perol
  • Cabbage
  • Scallops

Preparation

1) Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar. 2) Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator. 3) As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated. 4) Serve with mascarpone, arugula and toasted hazelnuts.
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