What is Celiac Disease?

Diagnosis and treatment of celiac disease

Diet for celiac disease

Fedelini with sea scallops, zucchini blossoms and orange

Prep time  10 Min
Cook time  10 Min
Difficulty  Easy

Ingredients (serves 6):
500g / 17,6 Oz Farabella Fedelini
25 Sea scallops
10 Zucchini blossoms
100g / 3,53 Oz Rocket salad
1 Glass white wine
1 tablespoon of poppy seed
Vegetable bouillon/stock to taste
Salt to taste
Black pepper to taste
Extra virgin olive oil


  1. In a large sauté pan, heat extra virgin olive oil and stir the sea scallops until brown and fragrant. Then, simmer with white wine until reduced and sprinkle with black pepper.
  2. Clean and chop the zucchini blossoms into thin slices.
    Squeeze the orange and reserve the juice.
    Transfer the zucchini blossoms and the orange juice to the pan adding a tablespoon of vegetable broth and salt.
    Toss gently until reduced.
  3. Cook the Farabella Fedelini in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
    Once drained, place the pasta in the pan with the sea scallops and zucchini blossoms, adding some more vegetable broth, if necessary.
  4. Serve the Fedelini on a bed of rocket salad with poppy seed and grated orange peel.

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