Perciati pasta with strips of peppers, amberjack, sea scallops and black olives in a bread and pista
Put four dessertspoons of oil and a clove of garlic in its skin into a shallow pan. Sauté the garlic and take it out.
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Ingredients
- 400g fresh perciati pasta
- 300g Pepper Fillets in Sunflower Oil
- 400g amberjack
- 300g baby tomatoes
- 50g pecorino cheese
- 4 sea scallops
- 4 basil leaves
- 2 cloves of garlic
- 1 glass dry white wine
- olive oil
- q.s. salt
- q.s. white pepper
- parsley
- 150g grana cheese
- 50g pistachios
- crumbled soft inside of 4 slices of white bread
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