Amuse bouche 17 ingredients
second courses from Italy
Angler fish in porchetta with artichokes
Angler fish in porchetta with artichokes
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Second dish rich in taste with cardio artichoke. Recipe by Elisa di Rienzo
preparation
step 1
Open anglers' book, after removing the skin and the central bullet.
step 2
Fill your own meat with a spoon of oil and season with a pinch of salt, pepper and sprigs of fennel.
step 3
Peel and finely chop the garlic clove and fry it in a frying pan with a piece of oil. Add well-drained artichokes. Taste for a few minutes. Let them cool a little.
step 4
Remove any cooking liquid.
step 5
Spread the bacon slices on a sheet of baked paper, slightly slicing over the slices and place the fish in the center.
step 6
Add the artichokes to the center of the toad tail and close the pulp and then wrap it well in the bacon.
step 7
Tie everything up with the kitchen string and transfer everything to a bowl.
step 8
Peel the stairs, cut them in half and put them around the angler. Pour the wine, sprinkle with olive oil and cook in a hot oven at 180 ° for about 30 minutes.