Rosemary has a sultry scent which, on scallops and fish, I like to quicken through the intervention of something acidulous. In an earlier version it was lemon, but here I have chosen the milder tartness of tomatoes.
In its rather liberal use of rosemary, the recipe is an exception to the restraint that most Italian cooks exercise when working with fragrant ingredients, but here the taste impressions rely heavily on the herb’s contribution and you don’t want to be too tightfisted with it.
© 1997 Marcella Hazan estate. All rights reserved.