John Myers
Caprese in Glass with Fried Sepia (Maxi Arland)
The perfect caprese in glass with fried sepia (maxi arland) recipe with a picture and simple step-by-step instructions.
- 25 Pc. Cherry tomatoes
- 3 Pc. Mozzarella
- 6 Pc. Sprigs of basil
- 6 Pc. Leaf parsley branches
- 400 ml Milk
- 300 g Ricotta
- Salt and pepper
- 8 Pc. Sepia
- Flour
- 2 Pc. Garlic cloves
- 2 Pc. Rosemary sprig
- 50 ml Olive oil
- 5 Pc. Toast
- Quarter the cherry tomatoes and dice the mozzarella and mix with 2 tablespoons of olive oil, a little salt and pepper. Then warm the milk, add the basil and parsley and puree. Then stir in the ricotta and add a little salt and pepper. Pour the milk mixture into glasses and top up with tomatoes and mozzarella. Then the sepia is seasoned with salt and pepper and turned in flour. Put 2 cloves of garlic, 2 sprigs of rosemary and 2 tablespoons of olive oil into the pan and briefly sear them. Finally, the toast is debarked, cut into cubes and fried in a pan with a little olive oil until crispy. Then distribute the toast and the fish between the glasses and serve.
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