Aringa Sciocca, Burrata and Marjoram
[ Other fish ]
2 fillets Aringa Sciocca, 2 burrata cheeses weighing 100g each, fresh marjoram leaves, extra-virgin olive oil.
Finely slice the low-salt herring fillet crosswise to obtain “ribbons”. Cut open the burratas and spoon the filling into a bowl then add the finely chopped “shells”. Season the cheese with extra-virgin oil and a few chopped marjoram leaves.
Place the cheese in the middle of a plate in a rectangular shape, using a food stacking mould. Arrange the low-salt herring ribbons over the cheese and garnish with a few fresh marjoram leaves. Drizzle a little extra-virgin oil and serve.
Recommended wine: Chardonnay Barrique
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