Sauce made of grouper fillets skin off, bones and scales removed, broken up by hand to add a rustic look. Packed in its own cooking liquid to preserve all its aromas and yield for a top quality result. The recipe includes garlic, parsley and extra virgin olive oil to give a fresh touch. Recommended for pasta and risotto dishes, as a flavourful addition to soups or a filling for fresh pasta.
EXTRA-VIRGIN OLIVE OIL
RECIPE CAN BE PERSONALISED
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