San Pietro with asparagus

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Hard

Doses: for 4 people

Ingredients

4 fillets of Saint Peter ready,

20 asparagus,

16 frozen red prawns,

2 leeks,

4 tablespoons olive oil,

balsamic vinegar,

salt,

pepper.

Introduction

A fresh San Pietro, just caught, is a treat for the palate. San Pietro (sampiero in dialect version) is a fish unmistakable for its shape and taste, rather rare in our areas. Usually its meat is used in medallions: the scraps, which reach almost half the weight, are excellent for broths.

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