Branzino e Pecorino
Ingredients:
- 4 Branzino Filet
- Sogno Toscano Oven Backed Black Olives 5/6 tablespoon
- Sogno Toscano Infused Calabrian Peppers EVOO 1 tablespoon
- Sogno Toscano Sicilian Caper Berries 8 pieces
- Sogno Toscano Pecorino di Montalcino 1/4 of lb
- Salt, and fresh herbs to your liking.
Preparation:
- Cook the Fregola Sarda Following the instruction on the package. Season the
- Fregola with Fresh herbs, Calabrian peppers, and Black Olives.
- Pan roast the Branzino filet and let it rest for 1 minute. Serve the Fregola in the center of a plate and top it with the Branzino.
- Decorate the dish with the Capers Berries and shave the Pecorino the Montalcino on top. Serve it warm.
