15 minutes

4 servings

Difficulty: low

Amberjack with anchovies in Rizzoli sauce

Ingredients for 4 servings

• 400 gr of amberjack
• 8 toasted croutons
• Fresh basil
• 4 slices of dried tomatoes
• White pepper
• XXL Caper fruits with stem
• Anchovies in Rizzoli sauce

Preparation

Cut the amberjack fillet into cubes.

Add a mince of white pepper, finely chopped basil, chopped dried tomatoes and a drizzle of oil.

Using a crouton as a base, fill the pastry rings and cover with another crouton.

Decorated with XXL capers, accompanied by 3 anchovies in Salsa Rizzoli.

Product used

Anchovies in Sauce

Our anchovies are fished with the 'circle' technique, sustainable and respectful of the marine ecosystem.

The quantities are strictly regulated and established from year to year to avoid over-exploitation of the sea.

You could also like these recipes

First courses

Linguine con peperoni, Alici in Salsa e prezzemolo

DISCOVER THE RECIPE

First courses

Risotto cremoso al pesto, carciofi fritti e acciughe

DISCOVER THE RECIPE

Starters

Crostoni con Peperoni corno, Alici in Salsa e Feta

DISCOVER THE RECIPE

Main courses

Fischbrötchen con Tonno rosa e salsa remoulade

DISCOVER THE RECIPE