Branzino e Pecorino

Ingredients:

•  4 Branzino Filet
• Sogno Toscano Oven Backed Black Olives 5/6 tablespoon
• Sogno Toscano Infused Calabrian Peppers EVOO 1 tablespoon
• Sogno Toscano Sicilian Caper Berries 8 pieces
• Sogno Toscano Pecorino di Montalcino 1/4 of lb
• Salt, and  fresh herbs to your liking.

Preparation:

1. Cook the Fregola Sarda Following the instruction on the package. Season the
2. Fregola with Fresh herbs, Calabrian peppers, and Black Olives.
3. Pan roast the Branzino filet and let it rest for 1 minute. Serve the Fregola in the center of a plate and top it with the Branzino.
4. Decorate the dish with the Capers Berries and shave the Pecorino the Montalcino on top. Serve it warm.