Ancient Sicilian recipe recreated in Viander’s house following the compass of quality, with a very high percentage of capers and almonds.
The recipe calls for the use of desalted capers, not vinegared ones. This, together with the coarsely chopped almonds, makes it perfect for embellishing any kind of pizza.
Particularly good paired with tuna fillets and red onions, on a red base.
It also pairs perfectly with fish and shellfish pasta dishes.
Outstanding in the world of gourmet sandwiches and burgers.
It is also recommended in combination with beef tartare. Excellent in a trio of tartare paired with citrus pesto and truffle.
Contains no parmesan. The flavor is rounded and assertive due to the presence of anchovies and made even more aromatic by the presence of basil.
Recommended for use out of the oven and off the heat.
