Main Course

Summer “Fritto di Paranza”

The “fritto di paranza” is so called because of the net (the paranza) that is used to catch smaller fish. Usually there can be mullet, hake, sole and small leaves and they are all fried whole with the head.

Grilled Salmon with Breadcrumbs and Herbs

If you want, for an elegant dinner, buy a whole salmon about 2 kg clean, scaled and without skin. It will be enough for about 8 people. Bring it whole to the table, all covered with breadcrumbs and let it cook in the oven for about 45 minutes.

Meat rolls with Marzemino Wine and Tomatoes au Gratin

The stuffing of the meat rolls that is also used as a gratin for the cherry tomatoes is easy and quick to make: with just one gesture you have a mixture ready for two different dishes. Also, if you have a little leftover, add some dried tomatoes in oil in strips, and fry everything in a pan with an anchovy fillet. Use this sauce to season spaghetti (perhaps adding a little chilli to taste).

Salmon with Cashew Nuts and Spicy Crust

Depending on how much you like the salmon cooked, you can vary the cooking time for a few minutes. The choice is up to you. In addition, for a crisp and crunchy crust, you can finally turn on the grill without ever losing sight of the preparation.

Lemon Chicken

Depending on your taste and how big the lemon is, you can vary the amount and intensity of the plate’s taste: taste it during cooking and adjust accordingly.

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