Pinsa con zucchine, ricotta e Le Dolci del Mar Cantabrico Rizzoli
Broccoletti scottati, stracciatella e Le Rustiche del Mar Cantabrico Rizzoli
10 minutes
4 servings
Difficulty: low
Bruschettas with Anchovies, Stracciatella and Bottarga
Ingredients for 4 servings
• 4 slices of bread without salt
• Cantabrian Sea anchovy fillets in olive oil
• 2hg Andria stracciatella (or mozzarella cheese)
• Orbetello bottarga
Preparation
• 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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Product used
Cantabrian Sea anchovy fillets in olive oil
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.
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