1
50 min.
Difficulty:
Difficult
Balsamic Vinegar of Modena PGI Due Vittorie Oro 1
Creamy mashed potatoes flavored with toasted lemon leaves 1
Candied tomato (4 hours in the oven left to dry slightly) 1
Parsley pesto, breadcrumbs soaked in balsamic vinegar and extra virgin olive oil 1
Steamed bream 1
Corvina roasted on the grill 1
Striped seabream seared in a pan 1
Roasted strawberry on a lemon leaf 1
Mullet 1
Cuttlefish 1
Red prawn 1
The night before, leave the toasted lemon leaves to soak in the milk.
The next day, use the flavored milk to prepare a very creamy puree.
Prepare the candied tomato: clean it and put it to dry by cooking it in the oven at 75 degrees for about 4 hours.
Compose the dish with: the lemon-flavored purée, candied tomato, parsley pesto, types of fish already cooked leaving the prawn last.
Complete the dish with Balsamic Vinegar.
Cook this with Due Vittorie Gold Balsamic Vinegar
