Italian dinner recipes from Le Marche region: Filetti di pesce all'acqua pazza.
Photographic Print
olive oil one carrot one onion one celery stalk crushed chile pepper four fish fillet a little fresh parsley 2 glasses of vedicchio, one for the cook and one for the pot. Mince and lightly fry in a little extra virgin olive oil a carrot, an onion and celery: this is called “soffritto” and is the base of countless Italian dishes. Add the fish fillets. I like to use snapper or grouper, but most fish will do fine. Add half a glass of white wine, and drink the rest. Add crushed chili pepper and salt, lower the heath, cover the pan, and let simmer for about ten minutes. Uncover and let evaporate. Sprinkle with parsley. Share with your family and friends.
|
