Ingredients for 4 persons:
- 500gr Perch fillet
- 200g porcini Mushrooms
- 200g Potatoes
- Basil
- Salt
- Olive oil
Method:
Prepare the perch fillets covering them with flour. Place the fillets in a hot saucepan with some olive oil until they get Golden.
In a separate saucepan cook porcini mushrooms and potatoes, previously boiled for a while. Let them cook for a while until they get a little brown.
Add salt and pepper.
Place the fillets on a dish arranged as a flower and add on them porcinis and potatoes
Cuocere in padella i funghi con le patate parzialmente lessate in precedenza. Salare e pepare.
Scatter with some minced parsley.
In a separate saucepan cook porcini mushrooms and potatoes, previously boiled for a while. Let them cook for a while until they get a little brown.
Add salt and pepper.
Place the fillets on a dish arranged as a flower and add on them porcinis and potatoes
Cuocere in padella i funghi con le patate parzialmente lessate in precedenza. Salare e pepare.
Scatter with some minced parsley.
To match with: Djoniso Pignoletto Fermo DOC
Recipe released by:
Ristorante Barchetta
Piazza Roma, 2, 22010
Argegno (Como) – Italy
Discover the most tasty combinations with...
Ingredients for 4 persons:
- 500gr Perch fillet
- 200g porcini Mushrooms
- 200g Potatoes
- Basil
- Salt
- Olive oil
Method:
Prepare the perch fillets covering them with flour. Place the fillets in a hot saucepan with some olive oil until they get Golden.
In a separate saucepan cook porcini mushrooms and potatoes, previously boiled for a while. Let them cook for a while until they get a little brown.
Add salt and pepper.
Place the fillets on a dish arranged as a flower and add on them porcinis and potatoes
Cuocere in padella i funghi con le patate parzialmente lessate in precedenza. Salare e pepare.
Scatter with some minced parsley.
In a separate saucepan cook porcini mushrooms and potatoes, previously boiled for a while. Let them cook for a while until they get a little brown.
Add salt and pepper.
Place the fillets on a dish arranged as a flower and add on them porcinis and potatoes
Cuocere in padella i funghi con le patate parzialmente lessate in precedenza. Salare e pepare.
Scatter with some minced parsley.
To match with: Djoniso Pignoletto Fermo DOC
Recipe released by:
Ristorante Barchetta
Piazza Roma, 2, 22010
Argegno (Como) – Italy
Discover the most tasty combinations with...
CONTACTS
Via Lamberti, 50
Medicina, Bologna
Italy
Tel. +39 051 851369
Fax: +39 051 3510878
E-mail: info@cantinamingazzini.it
Tel. +39 051 851369
Fax: +39 051 3510878
E-mail: info@cantinamingazzini.it
Via Lamberti, 50
Medicina, Bologna - Italy
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Cantina Mingazzini Srl - Via Lamberti, 50 - 40059 Medicina (Bologna), Italy - P.IVA IT03068521206
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