This is a recipes from the book of Maestro Martino da
Como, written in 1470.
No weighs
of ingredients listed ( soles, bread,
pears, white wine, butter, ginger)
Procedure:
Cook the pears
in white wine together with the bread. Filter through a cheese cloth, then pour
in a skillet and cook again to reduce.
Add the sole
fillets.
In another
skillet heat the butter and cook the fresh ginger in it.
Serve the fish
fillet in their own sauce, spreading the ginger butter on top.
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