Cicchetti with salted codfish, tapenade and tuna-stuffed peppers
Leonardo Pellacani
Menù Ingredients
to taste Mixed leaf salad
18 Crostini
Sunflower seed oil
to taste Parsley
to taste Fried basil
Serves 6
Cream the salt cod by blending the Èbaccalà in a food mixer with the Fiokki potato flakes and parsley. Slowly stir in the extra virgin olive. In the meantime, start preparing the “cicchetti” by toasting the bread.
Season with the creamed salt cod, the tapenade, the Mini Red tomatoes cut into strips, some mixed leaf salad and finally the tuna-stuffed peppers. Garnish with some fried basil and a drizzle of extra virgin olive oil.
