Mullet stuffed with olive Sauce
Instructions
Eviscerated fish, scales, wash them and dry them.
Cannoli with a slice of bacon and a leaf of Sage, salt and pepper lightly.
In a saucepan add a beat of parsley and some Sage leaves with a little oil.
Let cool, add the fish, raise the heat and cook in covered container 5-6 minutes per side.
Sprinkle with the wine and let evaporate for 10 minutes.
Add to the pan the olives pitted and chopped, stir 2 minutes and serve hot.
Accompanying wines: Tocai Lison-Pramaggiore DOC Bolgheri DOC White, Etna Bianco DOC.
Ingredients and dosing for 4 persons
- 4 mullet by portion
- 4 slices of pancetta
- 1/2 cup of olive oil
- 1/2 cup of dry white wine
- Parsley
- Sage
- 10 green olives
- 10 black olives
- Salt
- Pepper