[ad_1]
1) Stew 2 thickly sliced red onions with 3-4 tablespoons of oil, 10 sage leaves and 1 bay leaf for 10 minutes. Salt, peppery, add 1.5 dl of white vinegar, 1 dl of white wine and a little sugar. Cook for 7-8 minutes and turn off.
2) Eliminate the bones of 800 g of perch fillets; flour them, pass them in 2-3 beaten eggs and then in abundant breadcrumbs. Reheat abundant olive oil with 20 g of butter in a large pan and fry the fish cutlets. Drain them on absorbent paper, transfer them to a tray with high sides, pour the prepared vinegar sauce and refrigerate for 2-3 hours. Serve at room temperature.
?>
document.addEventListener("consentGranted", function(){ !function(f,b,e,v,n,t,s) {if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)}; if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)}(window, document,'script', 'https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '824170815109668'); fbq('track', 'PageView'); });
[ad_2]
This recipe has already been read 340 times!