Ripieno Di Pesce


For the court bouillon:
1 cup dry white wine
1 very small onion
1 lemon
a few peppercorns

For the fish stuffing:
1 lb. spinach
1 lb. fish fillets, one type or several
1 very small onion
2 tbs. butter
1 egg

How to make the RIPIENO DI PESCE – Fish Stuffing:

Make a court bouillon with water, white wine, thinly sliced onion, 2-3 slices of lemon, 3 peppercorns and salt. Let it cool in its broth.

Clean, wash and cook the spinach and then, after having squeezed it well, chop it finely. Mince the onion finely. Heat the butter in a saucepan. Add the onion and cook till brown. In the meantime, drain the fish, bone it, cut the flesh in small pieces and add to the onion. Add the spinach, mix well and cook over a very low heat for a few minutes. Pour the mixture into a bowl and let cool. After it has cooled, mix in the egg and a pinch of salt and pepper to get a smooth mixture. Keep the stuffing in a cool place until, needed.

This stuffing is best for ravioli. A suitable condiment would be a very light and fluid fish sauce.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at