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Traditional recipes of fishes. [Pag. 1] - [Pag. 2]

Bottatrice, tinche and eels in damp: cooked in damp, with tomatoes, potatoes or peas, as it is used to do today still with the stew of meat. Today this recipe is fallen in disuse.

Rice and fillet of fish: for every person they serve six fillets of Persian fish; they serve besides an egg, white flour, bread crumb, a lemon, oil, butter, salt, cheese grattugiato, garlic and of the leaves of sage.


To pass the fillets first in the flour, then in the egg and finally in the bread crumb. To fry them in a saucepan with oil and butter, making them gild from both the parts. In the meantime, to cook the rice in salty water, to drain and to prepare on the dish, sprinkling of grated cheese; to this point, to decorate, to prepare the fillets above the rice as the petals of a flower.

In a saucepan apart to brown abundant butter with leaves of sage and garlic cut to fettine, to pour above the already decorated dish and immediately to serve.
Sarach: it' s a big fish called pich (pigo) that he habitually worked salting and making then it desiccate with the open abdomen to the way of the dried cod. Particularly tasty, the sarach with a slice of polenta.


Traditional recipes of fish. [Pag. 1] - [Pag. 2]