CAPONE FISH SLICE WITH ALMOND PESTO, OREGANO AND BASIL IN EVO OIL BATH WITH SPINACH LEAVES AND DATTERINO NUTS
Divide a capone fish into slices. Place it in an oven dish and sprinkle with oil, massaging with sea salt. Keep it in the oven for about 20 minutes. In a mortar, grind some almonds, a little oregano and a few basil leaves. Add the oil "Il Principe di Pietretagliate" by mixing the pesto. Serve it on a plate by placing the slice in the center and spinach and tomato on the sides. Pour a few tablespoons of pesto on the fish.
Recipe and photo by chef Vittorio Mirto for Tenute Pietretagliate and Regalbesi