Soused contests the lombarda
Instructions
Boil the spices and herbs in vinegar.
Scale and gut the fish, wash them and dry them; sprinkle them with salt and let them rest for 5 hours.
FRY in hot oil after slapstick; place well drained in a crock and sprinkle with warm vinegar that has been dissolved saffron.
Let stand 3 hours.
Serve them with peppercorns and Myrtle leaves.
Ingredients and dosing for 4 persons
- 350 g of contests
- 750 cl of strong red wine vinegar
- Olive oil extra virgin
- Some pistils of saffron
- Spice powder blend
- Herbs
- Some leaves of myrtle
- Flour
- Some grains of pepper
- Salt