Yoghurt dill and Èmazzancolle bruschetta For the

chef

Gianluca Galliera

Menù Ingredients Menù Ingredients

Other Ingredients

salt and pepper

25 g Greek yoghurt

mixed leaf salad

finely diced kale

q.b. fresh dill

Per 1 persona

Tostare le fette di pane. Mescolare lo yogurt greco con l'aneto fresco. Farcire i crostoni con lo yogurt all'aneto, la misticanza, il cavolo cappuccio a julienne e le Èmazzancolle condite con un pò di Olio extravergine di oliva, sale e pepe. Decorare con aneto fresco e servire.

Discover the Menù products in this recipe:

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.