FRIARIELLI (Turnip Greens) WITH PALAMITA FISH AND LAMBRUSCO

Date

Sjrio Lambrusco Rosso Emilia Frizzante IGT

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.

 

 

Recipe released by:

 

+39 ITA
Via Tosarelli, 25/b
40055 Castenaso (Bologna) – Italia

 

 
Sjrio Lambrusco Rosso Emilia Frizzante IGT

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