Pre-cooked spelt, Zuccato Pitted Green Olives, Zuccato Sun-Dried Tomatoes, Genovese Pesto and Zuccato Capers in Wine Vinegar meet in a quick preparation finished with stracciatella. A recipe designed to bring several Zuccato products together in one dish, creating a spelt salad with varied flavours and textures in just a few minutes.
Boiled potatoes, beefsteak tomato, tuna, spring onion and basil are completed with Zuccato Salted Capers, Green Cerignola Olives with Pit and Toasted Black Olives. A combination of typically Mediterranean ingredients brought together in a substantial cold dish. Rinse the capers as indicated in the recipe before chopping and adding them.
Blend 1 tablespoon of Zuccato Capers in Wine Vinegar, 3 tablespoons of Zuccato Pitted Green Olives, and 3 anchovy fillets in oil. Your tapenade will be ready to enjoy! #zuccapetito
Blend Zuccato Capers in Wine Vinegar with Greek yogurt, mustard, oil, honey, and Parmesan. Season with salt and pepper and use it to flavour your chicken salad. Enjoy! #zuccapetito
Cook white fish fillets by dusting them in flour and pan-frying in a little oil, then set aside. In the same pan, melt some butter until it browns, then add Zuccato Salted Capers and fresh parsley. Pour the sauce over the fish fillets and taste immediately. Enjoy! #zuccapetito
Blend Zuccato Red Beetroot with a boiled potato. Garnish the cream with a spoonful of plain white yogurt, chopped Zuccato Surfines Capers, and fresh dill. Enjoy! #zuccapetito
