Mediterranean millefeuille of calamarata and mozzarella with red mullet and fennel sauce
Preparation Cut the mozzarella into slices about ½ cm and put them to drain in a colander so that they lose the water of vegetation.
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Cooking tools:
- Colander
- Pot
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Measuring spoon
- Fork
- Spoon
- Plate
Ingredients
- Calamarata Leonessa 4 seasons 200 gr
- Mozzarella di bufala campana dop 200 gr
- Roasted mullet fillets 200 gr
- Onion 1
- Saffron powder 1 teaspoon
- Pine nuts 30 gr
- Wild fennel 150 gr
- Tomato pulp 150 gr
- Sugar 1 spoon
- Extra virgin olive oil 100 ml
- Dried caper powder 1 tbsp
- Salt
- Pepper
- Wild fennel 50 gr
- Anchovies in oil 2
- Capers in salt 1 tablespoon
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