difficulty
Bassa
preparation
20 Min
cooking
20 Min
servings for
4
products
ingredients
- Alici di Cetara
- Broccoletti
- Provola Affumicata dei monti Lattari
- Bottarga di Tonno Grattugiata
- Colatura di Alici di Cetara
- Foglie di Limone
products
Preparation
Heat a drizzle of extra virgin olive oil in a frying pan and gently sauté the broccoli.
As soon as the broccoli is cooked, turn off the heat and add a drop of Cetara colatura di alici for extra savouriness and to bind everything together.
After removing the broccoli, slowly melt two slices of provola, laid on lemon leaves, in the same still-warm pan.
Once melted, lay the provola on the serving plate, add a nest of broccoli, the anchovy fillets and finally a grating of tuna bottarga.
Recipe by chef Francesco Tammaro of Ristorante San Pietro di Cetara, exclusively for Delfino Battista.
