Born to promote the authentic Italian food. With Love ❤️

Battuta di ricciola

da | Mar 14, 2015 | Ricette | 0 commenti

DIFFICOLTA’: 3
12 Minuti
INGREDIENTI PER 4 PERSONA/E

ricciola fresca, 300 gr
sesamo nero
1 mazzetto di rucola
Parmigiano Reggiano grattugiato, 20 gr
aglio, 1 spicchio
pinoli
olio extravergine di oliva
sale
sale grosso
pepe
lamponi, 100 gr
zucchero a velo, 1 cucchiaio

PROCEDIMENTO

Cut the amberjack into little cubes and season with salt, pepper, oil and black sesam’s seeds. Whiten arugola for few seconds into boiling salted water and then let it cool down into water and ice. Whip arugola with pine nuts, parmesan, garlic until it’s mashed into a puree, add cooking salt, oil and a spoon of the water you have used to whiten arugola. Whip the raspberry with icing sugar. Buon Appetito!

Thanks to: Ristorante la Cantina

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