A Recipe by Enrico and Roberto Cerea of Da Vittorio
A simple recipe for cantabrico anchovy, tuna sauce and piedmonte hazelnuts from the legendary Enrico and Roberto Cerea...
Keywords
- hotels & travel
Ingredients
- 2 slices of bread (bread used for bruschetta)
- 6 Cantabrico anchovy fillets
- 1 tablespoon of whole Piemonte hazelnuts
- 100g tuna sauce
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