21.10.2020

Omega 3… aubergines terrine and blue fish

 

A charge of omega 3 in the form of anchovies, paddlefish and swordfish prepared with salmorejo and arranged on a disc of eggplant cream triple cooked: boiled, charcoal and fried. It is, then, the turn of an olive oil emulsion; wedges of orange; mint sauce. Short, intense cruise around a plate. Photos by Giuseppe Bornò.

Ciccio Sultano
A practical mind