Fashionable sturgeon from ferrara
Instructions
Sprinkle the bottom of a bowl with half the chopped garlic, onion, celery; carefully place the sturgeon cut into slices.
Cover with remaining chopped, Bay leaves, salt and pepper; Sprinkle with wine.
Marinate 3 hours.
Brown in oil a mince of garlic and parsley and anchovies softened; join the sturgeon and seasoning.
Add wine and tomato halves.
Cook and plan to restrict.
Ingredients and dosing for 4 persons
- 800 g of filleted sturgeon
- 50 cl of wine trebbiano di romagna
- 2 anchovies
- Little of tomato sauce
- Olive oil extra-virgin brisighella
- Garlic
- Onion
- Celery
- Laurel
- Parsley
- Salt
- Pepper