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It’s a noble fish,
with white, lean
meats, good for
their rendering and
poor in bones. It
has a silver livery
with dark blue
glares on the back,
red spots on the
head and a gilded
wrap, like a crown,
between the eyes.
Good in several
elaborated dishes,
but also delicious
simply at the “cartoccio”.
| Recipe:
oven roasted sea bream (cartoccio) |
Ingredients
4 sea bream 350 g each
600 g porcini mushrooms
20 cherry tomatoes
400 g potatoes
100 g black olives
1 spoon of dried origano
1 little branch of rosmarino
2 segments of garlic
1 lemon
1 chili pepper
spoons on olive oil
salt and pepper
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Procedure
Eviscerate the fishes and remove scales, salt them and put pepper
inside. Scatter on a sheet of cooking paper with thin potato slices,
distribute the porcini in segments, the tomatoes cut in quarters, the
olives, origano, rosmarino, garlic and chili pepper; bathe with lemon
juice and oil and lightly salt. Close the paper (cartoccio) and cook in
an oven warmed to 200°C for approximately 25 minutes. |
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Elegant predator
with a lengthened
body, this fish is
famous for the
goodness of its
meats. It has a
silver livery,
darker on the back.
Its taste is
delicate and is
exalted by simple
preparations, like
that one to the
grill.
| Recipe:
bass with rice (involtini) |
Ingredients
250 g red rice
5 g dragoncello
10 g cerfoglio
400 g gleans
50 g fresh garlic
200 cc broth of bass
Oil,salt and pepper
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Procedure
Cook rice by vapour, let it cool off and flavor with
dragoncello, cerfoglio, salt, pepper and oil. Remove gut and skin from
the fishes and, cut the meat in thin slices, add rice and roll them up
with it. Close the involtini and crop the extremities in order to
obtain regular cylinders. Prepare a sauce heating oil, cerfoglio, salt
and pepper and make it to pass through a sieve. Add broth of bream and
let it cool. Pour the sauce on the plate and lie down the involtini.
Complete the dish with a thin julienne of fresh garlic and some oil. |
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