Salmon marinated with beetroot with tomato gazpacho and orange granite and Aperol

Salmone marinato alla barbabietola con gazpacho di pomodori del pendolo e granita arancio e aperol

Ingredients for 4 people

80 grams of salmon
1 cooked beetroot
1 orange
4 slices of pineapple
40 ‘Gamma Misticanza’
50 grams of ‘Pomodorini del Piennolo’
Salt, oil and pepper


Method


  1. Place a salmon on the beetroot juice
  2. Cut the pineapple in small slices
  3. Prepare orange granite and season it with aperol
  4. Prepare the gazpacho of cold ‘Pomodorini del Piennolo’
  5. Decorate with ‘Gamma Misticanza’


Agricultural company Ferrara


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