Bass and mozzarella bundles

  • 4 fillets of sea bass
  • 200 grams of radicchio
  • 140 grams of Boriati’s mozzarella
  • Salt
  • Extra virgin olive oil
  • Wine vinegar
Beat the sea bass fillets until they are very thin and then salt them. Place the mozzarella in the center of the bass forming dumplings. Bake on parchment paper for 20 minutes at 180/200 degrees. Meanwhile, sauté a clove of garlic in oil, add the chopped radicchio, salt and sprinkle with a little vinegar. Cook for 5 minutes, blend and place on the bottom of the plate on which you’ll place the bass bundles.

Traditional or creative?

Do you love the traditional, old flavours of your grandmothers? Or would you rather invent, experiment, dare unusual pairings. Choose the recipe you’re most curious about.

Traditional cuisine

Creative cuisine