Massimiliano Blasone
Anchovy "plin", pepper essence, Bettelmattby Marta Grassi
IG2023: ladies and gentlemen, the revolution has been served Una rivoluzione italiana in 40 piatti
3 g of Pariani toasted natural Noto CV Romana almond oil 4 g of Caffè Sicilia candied olive 1 g of candied ibleo caper in Caffè Sicilia honey syrup
Pit the olive and divide in half. Leave it to soak in the Pariani almond oil for 4 minutes. Meanwhile, drain the caper of its syrup and dry with kitchen paper. Pour the Pariani almond oil into the serving container and position the candied olive and caper. Serve at room temperature.
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