In the kitchen, wellbeing is a matter of balance and respect for ingredients. This dish combines the delicacy of asparagus with the deep savouriness of the sea — a meeting of textures designed for those who seek refined, clean flavours. Our tagliolini with scallops and scampi invite you to slow down and savour a recipe executed to perfection.

Recipe for 4 Guests

Ingredients

240 g egg tagliolini
200 g asparagus (white and green)
4 fresh scallops
4 scampi
Fresh marjoram
Shallot, onion, tomato, brandy

Method

Clean the asparagus and cut into small pieces. Sauté with shallot to enhance their natural sweetness.

Prepare the bisque separately — a step requiring time and care. Brown onion and tomato, add the scampi and deglaze with brandy. Cover with salted water, allow to reduce, then strain. You will obtain an intense base capable of binding every element of the dish.

Sear the scallops briefly in extra virgin olive oil with salt and pepper. They should be lightly golden while remaining tender.

Cook the tagliolini in abundant salted water. Once ready, combine with asparagus, scallops and bisque. Toss gently to blend flavours and finish with fresh marjoram, whose aromatic note cleanses the palate and adds a final touch of freshness.

The Table as Ritual

At Tritone, luxury is found even in the choice of a simple ingredient treated with excellence. Every dish served in our restaurant is conceived as an integral part of your regenerative journey — where the quality of food nourishes both body and spirit.