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table of contents
editor’s letter |
02 |
wine file |
10 |
index/cover recipe |
03 |
travel |
11 |
snacks |
04 |
cibo social |
12 |
spotlight |
05 |
vegetarian |
13 |
how to |
06 |
did you know |
14 |
fast & simple |
07 |
on cibo |
15 |
fusion |
09 |
For almost all of the recipes in cibo you will need a few basic tools, such as measuring cups and spoons, a chef’s knife and a wooden spoon. Having these items on hand will make your cooking experience even easier. In addition, some of the recipes have Replace and Remove suggestions, for you to alter the recipe to your taste or to what is available at your local supermarket. To complete your food experience we have also included wine suggestions.
Buon Appetito!
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 scallop-cherry tomato spiedini with arugula   |
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2 lb. scallops |
1 pt. cherry tomatoes |
1 Rinse off the scallops and pat dry. Season both sides with salt and freshly ground pepper and set aside. 2 In a large skillet over medium-high heat, warm the olive oil. Add the scallops and cook, turning once, until golden brown and just opaque in the center, about 2 minutes per side. 3 Remove from the skillet and slice the large scallops in 1⁄2 widthwise so they are about the same size as the cherry tomatoes. Thread the scallops and cherry tomatoes through wooden skewers in alternating order, if desired. 4 Place the arugula in the center of a large serving platter or on individual plates, and arrange the scallop-cherry tomato spiedini around it. 5 Drizzle with the lemon juice and olive oil, season the salad with salt and freshly ground pepper, and serve immediately. Serves 4
Replace: scallops with shrimp
A medium-bodied white wine, such as Soave Superiore
