Baked sea bream " Mari e Monti "

Place the dried porcini mushrooms in a bowl and cover them with warm water. Let them soak for a half hour and then drain when they're and strizzali. Meanwhile, remove the scales and the bream wash under cold running water. Clean the mussels by removing the filament and scraping the shells with a small knife to remove impurities and "dog teeth". Remove the mussels and those routes that are already open. Then post them to soak in cold water and change the water three or four times by rinsing well. Put them in a pan and heat, open holes. Check out the fruits from the shells and put them aside.

Make a mixture with parsley and garlic, put it in a bowl with 2 tablespoons of extra-virgin olive oil and mix to obtain a sauce. Getting ready 4 sheets of aluminum foil and smear on the bottom of each a little sauce. Then distribute the mussels, shrimps and mushrooms into four wrappers. Finally a sea bream in each system. You anoint the fish with the rest of the chopped and then sprayed with a drizzle of extra-virgin olive oil and lemon juice. Powder with freshly ground pepper and a pinch of salt.

Close the cartocci, arrange them on a baking pan and place in a hot oven at 180° for 25 minutes. Brings the fish in foil so that each diner open her.