The chef’s cod filet
Extremely difficult
Serve hot
Pansotti Bufalo Ricotta Spinaci with trout and mascarpone rosso sauce
Easy
Serve hot
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Ingredients
- Pansotti Bufalo Ricotta e Spinaci (D15) - 1 pc.
- Mascarpone Rosso sauce (H25) - 25 gr
- Pieces of smoked trout fillet - 30 gr
- Fresh chervil leaves
Preparation
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Ingredients
- Pansotti Bufalo Ricotta e Spinaci (D15) - 1 pc.
- Mascarpone Rosso sauce (H25) - 25 gr
- Pieces of smoked trout fillet - 30 gr
- Fresh chervil leaves
Pansotti Bufalo Ricotta Spinaci with trout and mascarpone rosso sauce
Preparation
Heat the sauce according to the instructions on the packaging.
Colour the pieces of smoked trout fillet in a non-sticking pan. Do not add fat.
Reheat the Pansotti for 5 min. in slightly salted boiling water.
Spread the Mascarpone Rosso sauce on a plate. Place the Pansotti on the sauce together with pieces of smoked trout.