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L'Angolo di Beppe | L'Intervallo | Hotel Ristorante - Torre Lapillo - Porto Cesareo
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Italiano
English
FrançaisCARPACCIO OF SPIGOLA
Ingredients :
- spigola fish
- salad "Romanella" or "Trocadero"
- red shrimps of the Jonio
- lemon
- oil
- garlic
Proceedings:
Desquamare the “spigola”, remove the thorns and draw two fillets and put them on the dish. Put on the dish the
well washed salad "Romanella/Trocadero" where the shelled shrimps will be placed.
Decorate the dish with of the 1/2 slices of lemon or serving with sauce of lemon, season with oil “extravergine” of
Puglia (in this case our oil labeled L’Angolo di Beppe), garlic. 10 minutes of maceration and it is ready to be served.
© 2009 Angolo di Beppe. P.I. 02062400755 - 