Code K126

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



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


salt and pepper


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.


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