Tris Gourmet with Anchovies in Rizzoli’s Frigo Counter
- Ingredients 2 – 4 Persons
- Difficulty Easy
- Ready in 20 minutes
Ingredients
- 80 g Cantabrian Sea Marinades with Caramelized “Red Onion of Tropea Calabria I.G.P.”
- 2 Eggs
- 1 Lime
- 100 ml Vinegar
- to taste Salt, pepper
- to taste Evo Oil
- 80 g The sweets of the Cantabrian Sea
- 1 Ripe avocado
- 1 Onion
- 2 Tomatoes
- to taste Salt, pepper
- 60 g Fillets of Anchovies from the Cantabrian Sea with Truffles
- 200 g Stracciatella
- 2 Artichokes
- 300 g Beef tenderloin
- 100 ml Mustard
- to taste Evo Oil
- to taste Pepper
- to taste Desalted capers
- 1 Lemon
- to taste Toasted white sesame
- to taste Soy sauce
Process
How to make : Tris Gourmet with Anchovies in Rizzoli’s Frigo CounterFirst, prepare the polenta, let it cool, and cut it into small squares. Roast it on a hot griddle until golden brown.
ROASTED POLENTA WITH LIME MAYO AND THE MARINADES OF THE CANTABRIAN SEA WITH “RED ONION OF TROPEA CALABRIA I.G.P.” CARAMELLATA
- Boil the eggs for 10 minutes; cool, shell and whisk with a tablespoon of lime juice, oil, salt and pepper to make lime mayo.
- Arrange the roasted polenta on the plate.
- Add a teaspoon of lime mayo.
- Complete with Cantabrian Sea Marinades with. “Calabria I.G.P.” caramelized red onion from Tropea Calabria.
ROASTED POLENTA GUACAMOLE AND THE SWEETS OF THE CANTABRIAN SEA
- Cut a tomato, remove the seeds, and chop the pulp.
- Finely chop one onion.
- Clean the avocado, cut it, and combine it with the tomato and onion.
- Season with lime juice, salt and pepper to make guacamole.
- Arrange the roasted polenta on the plate and add the guacamole.
- Complete with The Sweets of the Cantabrian Sea.
ROASTED POLENTA WITH BEEF TARTARE, STRACCIATELLA, ARTICHOKE CRUDITÉS, AND CANTABRIAN SEA ANCHOVY FILLETS WITH TRUFFLES
- Knife chop beef tenderloin and season with chopped capers, soy sauce, evo oil, pepper, mustard and toasted sesame.
- Clean the artichokes, remove the inner beard, and place them in water and lemon to keep them from darkening.
- Cut the artichokes thinly and season them with lemon, salt, pepper, and evo oil.
- Arrange the roasted polenta on the plate and add the tartare.
- Add a tablespoon of stracciatella.
- Complete with the raw artichokes and the Fillets of Anchovies from the Cantabrian Sea with Truffle.
This recipe was prepared for us by Francesco Aquila.
