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Fried sole
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
Introduction
The sole, sogliola in Italian language, has been for many of us the first contact with fish: its lean and protein-rich meat is in fact particularly suitable for children. It is a fish living in the deep seabed, with the eyes on the side where the skin is brown-greenish. The white part instead is the one that normally rests on the bottom.
Preparing
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