
Pinsa con zucchine, ricotta e Le Dolci del Mar Cantabrico Rizzoli

Broccoletti scottati, stracciatella e Le Rustiche del Mar Cantabrico Rizzoli


• Cut 4 slices of bread without salt and divide them in two.
• Toast the slices on a cast iron plate, in the oven, or on the barbecue.
• Spread the stracciatella on each bruschetta, roll over an anchovy and sprinkle with the bottarga.
• Put the bruschettas in the oven at maximum temperature or in the microwave at maximum power, just enough to melt the stracciatella and cool the bread.
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The Oblò del mare Cantabrian Sea anchovy fillets comes from high quality artisanal process. From fishing to packaging, all is carried out state-of-the-art. Available in easy see-through trays with airtight lid. Also available with chili.