The ingredients
8 ribs of roe
1 Roman broccoli
1 orange cauliflower
anchovy sauce to taste
pink pepper to taste
rosemary and thyme to taste
to taste salt up
to taste extra virgin olive oil
The preparation
Prepare a mixture with herbs and pink pepper. Dab the ribs with the mince. Cook the broccoli and cabbage florets in a pot with plenty of salted water for 5'. Cool them in cold water. Season the florets with the anchovy sauce.
Other tips
Cook the meat in a grill pan with oil and coarse salt. Arrange the ribs and florets salad on a serving plate and drizzle with oil. The idea comes from chef Michael Hunter, while the most appropriate pairing is with a Vino Nobile di Montepulciano DOCG.