Stockfish accommodated with crusted braised endive ciauscolo and
Instructions
The ciauscolo is a typical sausage brand.
Sauté the garlic and parsley, add stockfish into pieces, Deglaze with white wine and finish cooking with olives and toasted pine nuts.
Place in a bowl with alternating pasta with slices of toasted bread and smeared with ciauscolo.
Accompanied by the head of Endive browned quickly in a pan with a little oil.
Finish cooking with a lid.
Ingredients and dosing for 4 persons
- 300 g of stockfish
- Garlic
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- 1 tablespoon of pine nuts
- 50 g of black olives
- 1 glass white wine
- 4 slices of bread
- 100 g of ciauscolo
- 1 head of witlof (endive)
- Little of olive oil