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Le Ricette di Antonio Di Somma - Chef

Antonio Di Somma

Tartar di cernia agli agrumi e taralli sbriciolati

Antipasti freddi e salatini

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Tartar di spada

Dosi per: 4

320 gr di cernia
1 arancia
1 limone
Menta
4 tarallucci
Sale
Pepe
Olio extravergine

Regione: Campania

Esecuzione:

Prendere la cernia pulire e tagliare a pezzetti piccoli, condire con sale, pepe, menta, arancia e limone grattugiato, olio e succo di limone, mescolare bene, mettere la Tar Tar nelle cocottine e per ultimo sbriciolare i taralli e cospargere il pesce.

Vino abbinato:

Prosecco "Valdo"