Dish
Capesante Gratinate con Crosta di Pecorino, Ragù di Quaglia e Porro Fritto
Photo from
La Tana Gourmet · Asiago
The story
**Capesante Gratinate con Crosta di Pecorino, Ragù di Quaglia e Porro Fritto** is a sophisticated Italian seafood dish characterized by its complex layering of textures and flavors. While the specific culinary lineage of this preparation is rooted in modern Italian haute cuisine, it exemplifies the regional tradition of pairing delicate marine proteins with robust, earthy elements.
The dish consists of scallops (capesante) that are gratinated with a crust made from Pecorino cheese. This savory, salty element is paired with a rich ragù made from quail (quaglia), providing a gamey depth that contrasts with the sweetness of the seafood. The dish is completed with fried leeks (porro fritto), which add a necessary crispness and a subtle onion-like sweetness.
According to culinary commentators at *Cosa mangiamo oggi?*, a standout version of this dish can be found at **La Tana Gourmet** in Asiago, Italia. A great version of this dish is distinguished by the precise balance between the creamy texture of the scallops and the crunch of the Pecorino crust, ensuring the quail ragù enhances rather than overwhelms the seafood.
Regional variations of this dish may see the substitution of different cheeses; for instance, a milder Parmigiano-Reggiano might be used in northern variations to soften the saltiness, or different game birds might replace the quail. However, the Asiago preparation remains a benchmark for those seeking a balance of mountain-inspired flavors and coastal ingredients.
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What creators say
Highlights from 1 creator review of Capesante Gratinate con Crosta di Pecorino, Ragù di Quaglia e Porro Fritto.
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.