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Ciriola FioccoRiso

Ciriola FioccoRiso

17/07/19

Ciriola with FiorFiore Fioccoriso

Ciriola FioccoRiso

Fresh tuna, Mozzarella di Bufala Campana PDO, grapes, walnuts, fresh rosemary
Bread: White bread with rice and oat flour

INGREDIENTI

40 g        Mozzarella di Bufala Campana PDO
90 g        Fresh sliced tuna
at will     A few white and black grapes
at will     EVO oil
at will     Fine salt
5              Shelled walnuts
Bunch of fresh rosemary 1

PREPARATION
Season the tuna with fine salt and EVO oil (Extra Virgin Olive oil), rubbing them in carefully. Place the fish in a well heated non-stick pan, cooking it for a few seconds on each side (it should be pink-reddish in the middle). Leave to rest and scallop with slices half a centimetre thick. Cut a few slices of Mozzarella di Bufala. Halve the grapes, finely chop the fresh rosemary, coarsely grind the walnut kernels.

MAKING THE PANINO
Cut the bread then toast it lightly. Fill first with the slices of Mozzarella di Bufala, followed by the tuna slices, then sprinkle some oil on top. To finish, garnish with the grapes, chopped rosemary and walnut kernels.

NOTES
Mozzarella di Bufala Campana PDO (Buffalo Mozzarella from Campania) is a steamed cheese produced in the south of Italy, especially in the Campania region, where it has reached levels of excellence. The use of buffalo milk makes the mozzarella particularly juicy. Its unique acidity has made it famous all over the world.

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