Toasted rye bread with sea bass carpaccio seasoned with chives, orange zest, Friulian balsamic vinegar and extra virgin olive oil Rozò
Yield: 8 servings
250 g of rye bread without crust
200 g of the freshest sea bass fillets from the Gulf of Trieste
3 chives
orange zest
arugula
Friulian balsamic vinegar
salt
freshly ground black pepper
edible flowers to decorate
Obtain 16 rounds from the slices of toasted bread.
Put on each crouton a leaf of arugula and a slice of sea bass fillet. Season with chopped chives, grated orange zest, salt and pepper. Decorate with season edible flowers. Ultimate with a drizzle of extra virgin olive oil RoZò Parovel and a few drops of balsamic Friulian vinegar.
Author of the recipe: ALESSANDRA COLACI
She’s a little entrepreneur from Trieste of Friulian and Apulian origins. «From a couple of years I’ve been living in the family house in the Friulian countryside. I’m married to a lovely Frenchman. Since I was a child listening to the tales of the travels my great-aunt made to Japan at the beginning of the twentieth century, I let myself being enchanted from those lands’ languages and cultures and from the Asian world in general. Come and read my recipes on www.unacasaincampagna.com»
The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here.
The wines that we suggest you pair the recipe with are Malvasia istriana and Kamje