Here is the fabulous trio of gourmet friselle from the bistro of the Tormaresca estate in Lecce
Ingredients
- 50 g fresh tuna
- 3 friselle
- 1 stewed eggplant
- 1 avocado
- 1 radish
- 1 Gallipoli red prawn
- onion
- garlic
- basil
- cherry tomato sauce
- burrata stracciatella
- fresh ginger
- lemon
- extra virgin olive oil
- salt and flakes
- pepper
To prepare the trio of gourmet frize, soften the friselle with a little water and break them up.
Mash avocado and mix it with a piece of chopped onion and garlic, a pinch of salt, pepper and a little lemon juice. Mix the cream obtained with a chopped frisella.
Ricomponetela in a ring and complete it with the peeled and chopped shrimp, seasoned with oil and salt. Garnish with 2 thin slices of radish and aromatic herbs to taste.
Jumbled up the second frisella with cherry tomato sauce; put it back in a ring and complete with 1 spoonful of stracciatella and fried basil.
Jumbled up the third frisella with stewed aubergine, reduced to a beat with lemon and ginger juice. Place the tuna into cubes and season with salt flakes, oil, lemon juice and aromatic leaves to taste.
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