Recipe for: 4 people
Ingredients:
240 g fresh tuna
40 g mixed vegetables (celeriac, carrot, red pepper, green part of a courgette)
40 g white wine vinegar
80 g OLITALIA - 100% Italian Oro extra virgin olive oil
4 large scallops with coral removed
60 g OLITALIA - 100% Italian Oro extra virgin olive oil
80 g soncino salad
OLITALIA - Dense Balsamic Vinegar of Modena P.G.I.
200 g squid
4 washed fillets of salted anchovies
80 g OLITALIA - 100% Italian Oro extra virgin olive oil
3 ripe vine tomatoes
Salt, to taste
Pepper, to taste
Garnish: Fresh basil leaves
Method:
Carpaccio of red tuna:
Assembling the dish:
Place the slices of tuna on the plate, add the diced vegetables and before serving, dress with white wine vinegar, OLITALIA - 100% Italian Oro extra virgin olive oil and season with salt and pepper.
Scallops:
Assembling the dish:
Thinly slice the scallops and serve them on a dish with the soncino salad then drizzle with drops of OLITALIA - Dense Balsamic Vinegar of Modena P.G.I.
Steamed Squid with tomato:
Assembling the dish:
Put the tomato concassé on the plates, lay the warm squid on top and serve with the anchovy oil. Garnish with the fresh basil leaves.