THREAD
Ligurian style
20 min
Media
4 people
Ingredients
- Sliced Fillet “The Tender One” Eat Pink
- 30g taggiasca olives
- 20g pine nuts
- 5/6 basil leaves
- 1 glass of Vermentino dei colli di Luni
- 1 shallot
- Salt and pepper to taste.
Proceedings
Add a drizzle of oil to the pan and brown the fillet over high heat, for 3-4 min on each side, until browned. Season with salt and pepper to taste. Add the olives and deglaze with Vermentino. Toast the pine nuts for 2 min in a separate pan. Add pine nuts, basil leaves, cover with lid and cook 3 min, or until desired doneness. Plate and serve while still hot.
