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Seared mullets in pancotto cream with datterino rosso sauce and basil
15’
Recipe for 4 people
Second Courses
PREPARATION

Brown a clove of garlic in a few oil, add diced stale loaf and a spoonful of broth. Let the broth reduce. Then add 3 spoons of red datterino tomato in tomato juice. Season with salt and pepper. Cook for 10 minutes.
 
Heat 2 spoons of oil in a non-stick pan and brown the mullet fillets for 2 minutes.
 
Place the bread cream in the serving bowls, arrange the mullet on top. Garnish with basil and oil and serve.
 
INGREDIENTS
  • Red Datterino Tomato in tomato juice
  • 4 fresh mullets
  • 1 stale pagnotta bread
  • 1 tuft of basil
  • 1 jar of datterino rosso in sauce Così Com'è
  • 1 clove garlic
  • 1 litre of stock
  • 1 fresh chilli
  • extra virgin oil
  • salt
  • pepper