Potato slices with sea-bass and stracchino Primolight in basil sauce

Tomasoni product
Tomasoni product
1 kg sea-bass
4 medium yellow-flesh potatoes
50g basil
10 pine nuts
1 small garlic clove
150g Primo Light stracchino
150g extra virgin olive oil
Salt to taste.
First course

Preparare le patate e tagliarle a rondelle molto sottili, condire con sale e olio e formare 12 corone di patate. Cuocere in forno a 180° per circa 15 minuti. Nel frattempo filettare la spigola e ricavare 16 fette sottili.

Prepare the potato and cut into thin slices, season with salt and oil and build up into 12 piles. Cook in the oven at 180 °C for around 15 minutes. While you are waiting fillet the sea-bass into 16 thin slices. Scald the basil in boiling water, drain and blend with the pine nuts, oil and garlic to obtain a runny cream. Alternate one crown of potatoes with 2 slices of sea-bass, some stracchino and salt; continue layering potatoes, fish and stracchino, finishing off with a layer of potatoes. Cook in the oven at 180 °C for 15/18 minutes; pour the basil sauce into a plate and lay the potato slices with sea-bass on top, straight from the oven.

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