Ingredienti per 4
  • 600 g turbot, cleaned and filleted
  • extra virgin olive oil, as needed
  • 450 g of DOP Piennolo tomatoes, yellow datterini tomatoes
  • and green cherry tomatoes
  • 15 g dried oregano
  • 30 g desalted capers
  • 60 g Taggiasca black olives, stoned
  • 100 g mozzarella (buffalo or cow’s milk)
  • dried tomatoes, as needed
  • a few leaves of basil and parsley
  • salt, to taste
  • white pepper, to taste

A chef’s dish….

Difficulty: moderate
Cost: high
Preparation time: 20 minutes
Porzioni: 4

Method
Arrange the turbot fillets on a baking sheet with a little extra virgin olive oil, add the various types of tomatoes cut into wedges, a spinking of oregano, the capers and the Taggiasca olives. Bake at 180°C for 6/7 minutes.

Meanwhile, cut the mozzarella into small cubes and chop the dried tomatoes finely, prepare a fresh pesto by blending a few finely chopped basil leaves and parsley and 3 tablespoons of extra virgin olive oil.

Enjoy!

ROMBO IN PIZZA CON ARCOBALENO DI POMODORINI E ORIGANO

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