800 g of grouper
60 g flour
200 g of tomatoes
100 g of onion
5 g of garlic
a bay leaf
8 g of parsley
50 ml of extra virgin olive oil
100 ml of white wine
100 ml of fish broth
100 g of champignon mushrooms
For the garnish
100 g of courgettes
80 g of peppers
30 g of almond fillets
salt and pepper
Put a little flour in a low-sided plate and pass the grouper fillets.
In a pan, fry half the julienned onion and the sliced garlic with a little oil for a minute.
Add the fillets and brown them. Add a little white wine and let it evaporate. Add the cherry tomatoes cut into quarters, season with salt and pepper and sprinkle with the fish broth, then add the bay leaf and the previously cleaned and julienned mushrooms.
Add the chopped parsley and simmer for 5 minutes.
Separately, sauté the remaining onion with the courgette slices. Then add the pepper into pieces of about 2 centimeters, season with salt and sauté over high heat. Finally add the sliced almonds.
Prepare the serving dish by placing the fillets on the bottom and the vegetables on top of them, as a garnish.
(Text source: www.academiabarilla.it)
Card insertion: Ignazio Caloggero
Information contributions: Ignazio Caloggero Web,
Note: The populating of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, georeferenced and the first information entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"