Panciotti® with asparagus tips and mascarpone cheese with marinated sea bass

K126_Panciotti®-con-punte-di-asparagi-e-mascarpone-cacao-amaro

Ingredients for 4 people

520 g (16 pieces) Panciotti^® with asparagus tips and mascarpone cheese

2 fillets of sea bass

1 apple

4 tbsp extra-virgin olive oil

2 tbsp apple vinegar

a few sprigs of wild fennel

Madagascar cocoa powder

2 large radishes

butter

salt and pepper

Procedure

Skin and finely scallop the sea bass fillets. Place them in a shallow dish and marinade them in extra-virgin olive oil, apple vinegar, wild fennel and some apple peel. Add salt and pepper and leave to marinate for about 2 hours.

Cook the Panciotti® with Asparagus Tips and Mascarpone in plenty of salted boiling water, drain and toss in a saucepan with butter and some diced apple (½ cm).

Arrange the sea bass on a flat serving dish and top with the Panciotti® in the centre, garnishing with 2 or 3 paper-thin slices of radish, wild fennel and a twist of bitter cocoa.

Contacts

Do you want operational advice on our products? Any advice on recipes?
Do you need customized and packaged products for your needs?
Contact us, we have a team of consultants at your disposal.

De GUSTO®

Enter our Pasta Academy

De Gusto^® is the place where our recipes and products are born, where customers, suppliers and collaborators come to see who we are and how we work to create and offer the finest Made in Italy fresh pasta.