Recipe by Pierfranco Ferrara: Red mullet toast with mozzarella, Amalfi sfusato lemon, spinach pesto, and dried fruit
Ingredients for 4 people
- 8 red mullet
- 16 rectangular slices of stale bread
- 100 g buffalo mozzarella
- 1 candied lemon
- 1 bunch of spinach
- 30 g pistachios
- 30 g toasted almonds
- 30 g pine nuts
- 30 g hazelnuts
- 100 g quinoa
- 500 g mussels
- 200 g mozzarella water
- Salt to taste
- Extra virgin olive oil to taste
- Chives to taste
- Confit cherry tomatoes to taste
Method
Fillet the red mullet, keeping them attached by the tail, and season with extra virgin olive oil, candied lemon, and mozzarella.
Wrap each one in two rectangular slices of stale bread, place in a pan with extra virgin olive oil and quickly sauté on both sides.
Prepare a pesto with the spinach and dried fruit. Form small cannelloni using the blanched spinach leaves, quinoa, mussels and add the confit cherry tomatoes to taste.
Plating
Place the seared red mullet, small spinach rolls, quinoa, and a few shelled mussels in the center of the plate. Finish with the spinach pesto and mozzarella water.
Photos credits Davide Ricciardiello
