La Gastronomia Ligure Pesto sea bream and monkfish salad
Ingredients
- 500g of sliced sea bream and monkfish fillets
- Riviera Ligure PDO Extra-virgin olive oil
- Lemon
- Green beans
- La Gastronomia Ligure Pesto
- Pepper
Marinate the fillets of fish in a tablespoon of Riviera Ligure PDO extra-virgin olive oil, a full glass of lemon juice, salt and pepper.
After 20 minutes place on a serving dish and add two large tablespoons of La Gastronomia Ligure pesto diluted with a little water.
Garnish the dish with boiled green beans and endive.
Other recipes
Potato rigatoni with courgettes and grana cheese flakes
Potato gnocchi with peas and ham
Potato gnocchi with cherry tomatoes, olives and capers
Potato Gnocchi with courgette and ricotta cheese
Green potato gnocchi
Potato gnocchi with prawn, rocket and tomato
Tyrolean Spätzle with creamed Gorgonzola
Tyrolean Spätzle with Speck and gorgonzola
Potato Gnocchi with tomato and anchovies
Potato Gnocchi with courgette and saffron
Potato Gnocchi with Cherry tomatoes, Rocket and Ricotta cheese
Pea and Prawn Potato Gnocchi
Potato Gnocchi with broad beans and ricotta cheese
Potato Gnocchi with Ricotta cheese and Spinach
Potato Gnocchi with La Gastronomia Ligure Pesto and green beans
Potato Gnocchi with Salmon
Potato Gnocchi with wild green asparagus
Potato gnocchi with ricotta cheese, pumpkin cream and pepper
Potato gnocchi with moretti artichokes
Potato Gnocchi with radicchio and speck
Potato Gnocchi with Porcini Mushrooms
La Gastronomia Ligure Pesto Trofie
La Gastronomia Ligure Pesto Pizza
Potato Gnocchi with squill and La Gastronomia Ligure Pesto
La Gastronomia Ligure Pesto Beef Fillet
Pesto Lasagne
The scaring Halloween Receipt
Potato Rigatoni with fresh shrimps