Burrata cream:

150 g. of Burrata cheese to be blended

Baked tomatoes and“friggitelli” peppers:

  • N ° 6 San Marzano tomatoes
  • N ° 6 “friggitelli” peppers cutted in half
  • Fresh oregano, salt and pepper


Boil the tomatoes for few seconds, cool them and remove the skin.

Divide in half and remove the seeds.

Put peppers and tomatoes in a pan alternating, season them with oregano, salt, pepper and bake them for 5 minutes c.a.

Stuffed anchovies:

  • N° 12 fresh anchovies, private from bones and open to the book
  • N° 32 clams
  • N° 32 mussels
  • 120gr of dry bread
  • Milk
  • N°1 egg
  • 1 chopped clove of garlic
  • 1 small spoon of chopped parsley
  • 20 gr of Parmesan cheese
  • Flour q.b.
  • Peanut oil
  • N° 24 sheets toasted bread


Open the mussels and clams in a pan with few water. Remove the shell and finely chop them.

Soak the bread in the milk for few minutes. Drain and squeeze well. Season it with parsley, Parmesan, salt, pepper, chopped molluscs and the egg.

Spread over half of the fillets a some of the preparation above and cover with the remaining anchovies.

Bread with the flour the filled anchovies and fry them in oil.

Plate composition:

Pour on a plate in an irregular way 3 spoons of burrata, lay on a sheets of bread the fried anchovies, peppers, tomatoes and close them with remaining sheets of bread. Decorate with oregano leaves, some mussels and shelled clams and a drizzle of EVO oil.