VITTORIA ALATA
Corn polenta concia and Vittoria Alata cheesewith monkfish fillet and pine nuts
INGREDIENTS
FOR THE POLENTA
50 g black corn
300 g of water
100 g grated Vittoria Alata cheese
Salt
FOR THE DISH COMPOSITION
50 g pine nuts
Extra virgin olive oil
Grated Vittoria Alata cheese
FOR THE MONKFISH
500 g monkfish fillet
Lemon peel
Poached garlic
Extra virgin olive oil
PREPARATION
FOR THE MONKFISH
In a frying pan, flavour the oil with the lemon peel and the poached garlic.
Place the fillets and sear them over a gentle heat.
Remove the garlic and lemon.
DISH COMPOSITION
Pour the polenta concia onto the plate.
Lay the monkfish fillets on top.
Sprinkle with Vittoria Alata cheese and pine nuts.
Add a drizzle of extra virgin olive oil.