CROSTINI WITH MANGO SAUCE AND ANCHOVIES

CROSTINI WITH MANGO SAUCE AND ANCHOVIES
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

to taste Dorati - TN1

to taste Filetti di acciughe extra del Cantabrico in olio di oliva - Extra Cantabrian Anchovy Fillets in olive oil - WA0

to taste Frutto del Cappero all’aceto - Pickled Caper Berries - TRH

to taste PIZZA P.A.L.A. - 7060

to taste Salsa Mango, Curry e Zenzero - Mango and Ginger Curry Sauce - XP0X

Other Ingredients

to taste Parsley

Bake the “Peel” pizza in the oven. When crunchy, remove from the oven and cut into squares. Garnish with mango and ginger curry sauce, Cantabrian anchovies, Dorati cherry tomatoes and caper berries. Finish off with a tuft of parsley.
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Discover the Menù products in this recipe:

Dorati
Gluten-free

Dorati

Semi-Dried tomatoes
Filetti di acciughe extra del Cantabrico in olio di oliva - Extra Cantabrian Anchovy Fillets in olive oil
Naturally gluten-free

Filetti di acciughe extra del Cantabrico in olio di oliva - Extra Cantabrian Anchovy Fillets in olive oil

Anchovies
Salsa Mango, Curry e Zenzero - Mango and Ginger Curry Sauce
Gluten-free

Salsa Mango, Curry e Zenzero - Mango and Ginger Curry Sauce

Sauces Evolution Fresh
Frutto del Cappero all’aceto - Pickled Caper Berries
Naturally gluten-free

Frutto del Cappero all’aceto - Pickled Caper Berries

Aperitifs and Snacks
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads