1 kg fresh muscle
2 cippollotti
a handful of cherry tomatoes
extra virgin olive oil salt pepper
to open the muscles in a saucepan. Remove half the shell and keep the muscle in other half-shell.
Chop cippollotto of fresh, diced tomatoes and season with the datterini coppollotto chopped with olive oil, salt and pepper.
Place your muscles in a tray and dress with a portion of each muscle diced datterini.
Put in refrigerator to cool and serve as finger food.
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