Triglie al vino bianco
Instructions
The fish should be cleaned externally only.
Heat in saucepan the wine with the same water, let them melt the butter, add a few leaves of Sage and Bay leaves, a splash of salt, a pepper.
Put in the fish at this point, and thus dispose of cooking.
The broth should be enough to cover the fish two fingers over the wire (if it is not included, add a mix of water); and, little by little, you should withdraw.
The fish cooked, drain well and serve with a sauce of butter and anchovy, or another of the same type.
