This no-cook dish — crudo means “raw” and capesante means “scallops” — is an Italian cuisine classic. Thinly sliced raw scallops are drizzled with a citrus dressing and olive oil and garnished with jalapeños, pickled cucumbers, avocado purée and agrodolce. Agrodolce is a traditional Italian condiment that translates to “sweet and sour,” explains James Paré, […]
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This beloved and long-time signature dish at Quattro was created by Antonio Corsi late one night, after hours. As James Paré says, it will never go off the menu. Serves 2Time: 45 minutes Cook pasta according to the package instructions (2 minutes less for al dente). Meanwhile, in a cold saucepan add olive oil, chicken
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