The pauline russuliddu
Instructions
IE: newly-fried red mullet.
The newborn of mullets and ' sparacanaci ' takes on a silver grey colour which tends to a soft coral red: goes to Pauline, sauteed with a little olive oil, salt, pepper (or chili pieces) and Bay leaves.
Turning into the pan with the scoop, is blended with a nice splash of white wine vinegar.
It is also delicious cold.
Ingredients and dosing for 4 persons
- 1000 g of russuliddu (mullet)
- Some leaves of laurel
- White wine vinegar
- Olive oil
- Salt
- Pepper (or chili)