Amuse bouche 17 ingredients
5 recipes
Angler fish in porchetta with artichokes
ingredients
servings
4
Carciofini cardetti Valbona
360 grams
Black pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Shallots
10 unit
Lemons
1 unit
Garlic
1 wedge
Fennel
to taste
White wine
1/2 glass
Pancetta
200 grams
Monkfish
500 grams
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.
