Cappelli Scamorza e Melanzane with beansprouts, turbot and cherry tomatoes

Sauté the chopped garlic in a non-stick pan with the extra virgin olive oil and a pinch of chilli.

Add the diced turbot and moisten with the wine.

Add the beansprouts, the cherry tomatoes cut into segments and the fish stock.

Salt to taste and cook for a few minutes.

Cook the CanutiCappelli Scamorza e Melanzane in abundant boiling salted water, taking care not to overcook them. Drain and toss with the sauce.

Arrange them on the plate and garnish with fresh basil cut into thin strips.