ANCHOVY CROUTONS WITH MANGO AND PINK PEPPER CHUTNEY
Maurizio Ferrari
Menù Ingredients
40 g Burrata
40 g Goat's milk ricotta
to taste Radish leaves
Serves 1.
Use a pastry cutter to cut out discs from the “Bruschetta...Mia” bread. Crumb the rest of the bread and flavour it with the wild garlic pesto. Drizzle some oil in a hot pan and toast the bread. Garnish the croutons with a mousse of burrata and goat’s milk ricotta flavoured with the blue flower mix. Add the crumbed bread flavoured with wild garlic, the mango and pink pepper chutney, some fillets of anchovies from the Adriatic, some radish leaves, and finally a drizzle of extra-virgin olive oil.
