Seafood salad with vin cotto and sesame dressing
Tommaso Ruggieri
Gluten-free
Menù Ingredients
30 g. Vin Cotto (figs or grapes)
to taste Pepper
to taste Salt
to taste toasted sesam
Serve 6
Cut the potatoes into cubes, add them to the drained Èmaremix and season with extra virgin olive oil, salt and pepper. Distribute the warm salad in the center of the plate and arrange the Itrana olives on top. Make the dressing with the the vin cotto , the toasted sesame and extra virgin olive oil. Then drizzle on top of the salad.
