WINE SHOP MIONETTO

Friselle with cerry tomatoes and anchovy 

Smelling of summer and friendship, Lucia Carniel's recipe to accompany our iconic Sergio MO.

Ingredients

- Friselle

- Cherry-type tomatoes

- Fresh basil

- Marinated anchovies

- Garlic (if liked)

- Fresh chili pepper (a pinch)

- Salt

- EVO oil

RECIPE

Quickly blanch the tomatoes in boiling water to peel them better and remove their seeds. Cut the peeled tomatoes into cubes and place them in a bowl, seasoning with salt, a pinch of chili pepper, garlic if you like and a drizzle of EVO oil: prepare everything an hour before serving to let the sauce season.

Arrange the marinated anchovies on a plate and place fresh basil leaves in a bowl. Bring to the table a bowl of cold water in which you will have added a few basil leaves and let your guests soak the bread before topping it with fresh tomato, anchovies, and a few basil leaves.

Savor this Mediterranean delight with a chilled glass of our iconic Sergio MO and enjoy the smell of summer.