Soused contests (2)
Instructions
Clean the contests, sprinkle with flour, shake off the excess and friggetene a few at a time in a pan with hot oil and abundant.
Drain them, dry them on paper towels, sprinkle the pretzels and arrange on a serving plate.
Prepare the marinade: in a pan with a little oil then add the thinly sliced onion, a stick of celery diced, garlic flakes, some Sage leaves, a bay leaf, a sprig of Rosemary, a few peppercorns, salt and strong enough vinegar to cover the contests.
You do raise a boil, lower the heat to a boil, and pour the marinade on the fish fried.
Leave in a cool place for season 24 hours before serving.
Accompanying wines: Prosecco Di Conegliano DOC, Galestro Tuscan IGT, Martina Franca "Spumante" DOC.
