Orecchiette
Orecchiette on vegetable tagliatelle, tuna belly marinated with Cervia salt, edible flowers, and crispy capers
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Ingredients
- 150 g of Orecchiette
- Vegetable oil for frying to taste
- 50 g of mixed salad
- 2 green zucchinis
- 2 orange and purple carrots
- 400 g of marinated tuna belly
- 20 g of salted capers
- Edible flowers to taste
- 1 tablespoon of EVO oil
- Salt and white pepper to taste
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