Triglie alla campagnola – Mullet in country style

Triglie alla campagnola – Mullet in country style – The Doc CC BY-SA 3.0

From Wikibooks, free manuals, and textbooks.

Ingredients

for 2 people

Two medium-sized mullets
200 g of cleaned artichokes
30 g of black olives from Salento
10 g of capers (optional)
2-3 medium-sized potatoes
parsley, garlic, oil, and salt to taste

How to make Triglie alla campagnola – Mullet in country style

Boil the artichokes until they become soft and reduce them to a cream with a blender after adding two tablespoons of oil, salt, and if you like, half a clove of garlic and some capers.
Clean and fillet the red mullet leaving the skin on.
Add the whole olives to the artichoke cream.
Place the red mullet fillets in a rolled form in an oiled oven dish (see figures 1 and 2) with the shake inside and an olive on top.
Bake in the oven at 200 °C for half an hour after seasoning with oil.
In the meantime, boil the potatoes.
Serve on a plate, sprinkling with parsley and pepper with the boiled potatoes and a part of the cream next to them.

Regional Recipe from Tuscany and Apulia

ITALIANO

Da Wikibooks, manuali e libri di testo liberi.
Ingredienti

per 2 persone

  • 2 triglie medie
  • 200 g di carciofi puliti
  • 30 g di olive nere del salento
  • 10 g di capperi (opzionale)
  • 2-3 patate medie
  • prezzemolo, aglio, olio e sale secondo i gusti

Preparazione

Bollire i carciofi fino a quando non diventano morbidi e ridurre in crema con un frullatore dopo aver aggiunto due cucchiai di olio, sale e se lo si gradisce mezzo spicchio di aglio e qualche cappero. Pulire e sfilettare le triglie lasciando la pelle. Aggiungere alla crema di carciofi le olive intere Mettere in un contenitore da forno oliato i filetti di triglia in forma arrotolata (vedi figure 1 e 2) con all’ interno il frullato ed in cima un’oliva. Cuocere in forno a 200 °C per mezz’ora dopo aver condito con olio. Bollire nel frattempo le patate. Servire in un piatto dopo aver spolverato di prezzemolo e pepe con accanto le patate bollite e una parte della crema

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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 enricomassetti@msn.com.