Gourmet
As with every white of forceful character, Ancherona will grace grilled fish, shellfish, and poultry and veal.
Recipe of our Chef Luca Lodovici.
CRISP MULLET FILLETS WITH TUSCAN BEAN SOUP
for 4 persons
Ingredients
12 mullet fillets (ca. 150 gr each)
150 gr semolina flour
Olio Extra Vergine d’Oliva San Felice
Salt and pepper
Sage
For the Toscanelli bean soup
500 gr cannellini beans
1 carrot
1 celery
1 onion
2 ripe tomatoes
Olio Extra Vergine d’Oliva San Felice
garlic
sage
salt and pepper
Procedure
The previous evening, put the beans in water to soak.
Make the zuppa di toscanelli: brown the vegetables in olive oil, add the beans and let cook for about 2 hours, salt and pepper to taste, then mix in a blender.
Clean the mullet, fillet, remove all bones.
Flour the fillets, then fry in olive oil until golden and crispy. Pour the soup into a dish and place the fillets on top, finish with Olio Extra Vergine d’Oliva San Felice and a few fried sage leaves.
