Grouper with Capers in Olive Oil. Ingredients: Grouper (70%), olive oil (26%), capers (3%), sea salt. Format: 220 g. The Grouper with Capers in Olive Oil is a product highly appreciated by lovers of niche haute cuisine: A Sicilian preserve crafted by hand! The fillets of Grouper with Capers in Olive Oil have excellent organoleptic and taste characteristics, highly valued in the kitchen for the high quality of their flesh. They are rich in protein, an excellent food for a rich and healthy diet. Campisi, the producer of our Grouper in Olive Oil, in an interview with Eataly: “We are located at a point surrounded by two seas for millennia, where the waters of the Mediterranean and the Ionian Sea reach the perfect salinity level.” Connected to the sea for over a century, Salvatore Campisi produces and transforms a vast range of seafood products, from Bluefin Tuna, Swordfish, Amberjack, to the very precious bottarga, mosciame (tuna ham) up to the refinement of the catch in pestos and pâtés. The use of ancient techniques, dating back to the Arab period, refined over time in the small village of Marzamemi, the drying and aging of tonnara products, in a particularly suitable climatic band, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of traditions, experience, and care of a time that is now in extinction, deserving of protection and recognition. Benefits of Grouper: Rich in Omega 3 fatty acids, rich in potassium, rich in selenium, rich in minerals such as phosphorus, calcium and iodine, amino acids and rich in vitamins A-B-C-D. Everyone can consume grouper, including pregnant women, elderly people, and children. Benefits of Capers: The capers in our Grouper with Capers in Olive Oil are a source of antioxidants; quercetin has antibacterial, anti-tumor, analgesic, and anti-inflammatory properties. How to use: Excellent as a cold second course, paired with salads, boiled potatoes, and raw vegetables. Recipe with Grouper with Capers in Olive Oil: Peel the garlic and sauté it with a few tablespoons of EVO oil in a large non-stick pan. Add peeled tomatoes and let them flavor for 5 minutes. Adjust with salt and add pitted olives. Continue cooking for about 8-10 minutes, until the sauce begins to thicken. At this point, add the fillets of Grouper with Capers in Olive Oil, season with a little salt, and continue cooking for a few minutes, just enough time for the fish to cook. The fillets should be cooked but tender. Add freshly ground white pepper, aromatic herbs (chopped parsley and thyme), and dried oregano. Serve the stewed grouper hot, accompanied by plenty of toasted bread and raw extra virgin olive oil. Grouper with Capers in Olive Oil available for online sale on our shop www.emporiosicilia.it!
Price VAT included
Grouper with Capers in Olive Oil. Ingredients: Grouper (70%), olive oil (26%), capers (3%), sea salt. Format: 220 g. The Grouper with Capers in Olive Oil is a product highly appreciated by lovers of niche haute cuisine: A Sicilian preserve crafted by hand! The fillets of Grouper with Capers in Olive Oil have excellent organoleptic and taste characteristics, highly valued in the kitchen for the high quality of their flesh. They are rich in protein, an excellent food for a rich and healthy diet. Campisi, the producer of our Grouper in Olive Oil, in an interview with Eataly: “We are located at a point surrounded by two seas for millennia, where the waters of the Mediterranean and the Ionian Sea reach the perfect salinity level.” Connected to the sea for over a century, Salvatore Campisi produces and transforms a vast range of seafood products, from Bluefin Tuna, Swordfish, Amberjack, to the very precious bottarga, mosciame (tuna ham) up to the refinement of the catch in pestos and pâtés. The use of ancient techniques, dating back to the Arab period, refined over time in the small village of Marzamemi, the drying and aging of tonnara products, in a particularly suitable climatic band, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of traditions, experience, and care of a time that is now in extinction, deserving of protection and recognition. Benefits of Grouper: Rich in Omega 3 fatty acids, rich in potassium, rich in selenium, rich in minerals such as phosphorus, calcium and iodine, amino acids and rich in vitamins A-B-C-D. Everyone can consume grouper, including pregnant women, elderly people, and children. Benefits of Capers: The capers in our Grouper with Capers in Olive Oil are a source of antioxidants; quercetin has antibacterial, anti-tumor, analgesic, and anti-inflammatory properties. How to use: Excellent as a cold second course, paired with salads, boiled potatoes, and raw vegetables. Recipe with Grouper with Capers in Olive Oil: Peel the garlic and sauté it with a few tablespoons of EVO oil in a large non-stick pan. Add peeled tomatoes and let them flavor for 5 minutes. Adjust with salt and add pitted olives. Continue cooking for about 8-10 minutes, until the sauce begins to thicken. At this point, add the fillets of Grouper with Capers in Olive Oil, season with a little salt, and continue cooking for a few minutes, just enough time for the fish to cook. The fillets should be cooked but tender. Add freshly ground white pepper, aromatic herbs (chopped parsley and thyme), and dried oregano. Serve the stewed grouper hot, accompanied by plenty of toasted bread and raw extra virgin olive oil. Grouper with Capers in Olive Oil available for online sale on our shop www.emporiosicilia.it!
