4 Capesante, ceci e spinacino
Capesante scottate abbinate ai ceci cotti in brodo di pesce e spolverate con paprica dolce.
Concludono il piatto spinacino e cialde di Parmigiano.
INGREDIENTI
Capesante, ceci, spinacino, brodo di pesce, paprica dolce, Parmigiano Reggiano, olio extravergine d'oliva, sale, carota, sedano, cipolla, salvia
ALLERGENI
Molluschi, pesce, glutine, sedano, solfiti
HOW TO PREPARE IT?
BAIN MARIE (RECOMMENDED)
Pour water into a saucepan, immerse the closed jar, light the flame and bring to a boil.
When the water has boiled, turn off the flame and let the jar rest in the water for 5 minutes before serving.
IN THE OVEN
Preheat the oven to 120°C, insert the open jar, add a drizzle of extra virgin olive oil and heat for 5 minutes.
Enjoy your meal!
€26.00Price