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Sogliole al Tegame (Sole)
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Ingredients:
Sole
(or mullet)
1 oz. butter
1 anchovy
Parsley
1 large garlic clove\
3 large capers or 6 small
1 egg yolk
Preparation:
- Put an ounce of butter and
an anchovy in a saucepan together with a sole or mullet. Fry lightly for
a few minutes, then strew a little pepper and chopped parsley over it,
put in a clove of garlic with one cut, and cook for half an hour, but turn
the fish over when one side is sufficiently done.
- A few minutes before
taking it off the fire add three capers and stir in the yolk of an egg
at the last minute.
NOTE: Do not leave
the garlic in more than five minutes.
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