Grilled champagne
Grilled champagne
Grilled champagne
5
1
Stefano Moraschini
Squamate the champagne, various privatel of entrails (foodies say they leave as delicious), wash them, dry them and close them after; keep them submerged in the marinade for about two hours then place in double grid and cook over hot coals or electric Grill on both sides, by anointing them frequently.
Before serving, sprinkle them with the chopped parsley and garlic.
Calories calculation
Calories amount per person:
442
Ingredients and dosing for 4 persons
License
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