• 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.
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.