Cooking School: Fillet of monkfish on a bed of broccoli, artichokes and the poached egg of a guinea fowl

Here’s Vito Giannuzzi, chef of our “Le Palme” restaurant/Maizza, preparing a very delicate, elegant and tasty starter: Fillet of monkfish (“pescatrice”), on a bed of broccoli, artichokes and the poached egg of a guinea fowl.

Ingredients:
100 g monkfish fillet
30 g broccoli
10 g Vincotto
5 g mixed greens/salad
5 g artichokes, dried
1 poached egg of a guinea fowl
2 g nero di seppie

For the preparation and decoration of the antipasto follow the video.