Ingredients for 4 persons:
- Friarielli (Turnip greens) 400 gr.
- Palamita (blue fish) 600 gr.
- Lambrusco sauce q.s.
- Salt q.s.
- 1 stick of Thyme
- 2 cloves of Garlic
- Extra Virgin Olive Oil (EVO) q.s.
Method:
One day before, prepare a Lambrusco sauce, by using 1 lt of Lambrusco, 100 gr of glucose, 100 g. of sugar. Let it cook slowly until it leaves a thin layer on the spoon.
Wash and clean friarielli, fry them in a large saucepan with some EVO Oil, garlic and some salt.
Wash and clean Palamita fish and fillet it in 4 parts. Lightly cook them with some thyme, garlic and salt.
Place friarielli in the centre of the dish, then palamita fillets close to friarielli and add Lambrusco sauce in a moderate quantity.
Serve it hot.
Wash and clean friarielli, fry them in a large saucepan with some EVO Oil, garlic and some salt.
Wash and clean Palamita fish and fillet it in 4 parts. Lightly cook them with some thyme, garlic and salt.
Place friarielli in the centre of the dish, then palamita fillets close to friarielli and add Lambrusco sauce in a moderate quantity.
Serve it hot.
To match with: Sjrio
Lambrusco Rosso Emilia Sparkling IGT
Lambrusco Rosso Emilia Sparkling IGT
Recipe released by:
+39 ITA
Via Tosarelli, 25/b
40055 Castenaso (Bologna) – Italia
