Croaker caskets

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Hard

Doses: for 4 people

Ingredients

1 ombrin weighing approximately 1,200 g,

12 slices of lard,

1 kg of cauliflower,

1 medium-sized potato,

½ glass of milk,

50 g of butter,

chives,

nutmeg,

salt,

pepper.

Introduction

The shadowfish is a very fine white fish, rather rare. It has an elongated and laterally compressed body. The back is streaked by vertical and oblique gilding; other signs of recognition are the two dorsal fins and a sort of barbel on the chin. Its meat, very delicate, is suitable to be braised, cooked in water or in the oven.

Preparing

This content is not public. Log in to see the recipe preparation.

To add a reviewLogin

No review found Sign in to leave e review

Linked products