Italian food

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Bream - Pugliese style


Bream - Pugliese style
Description servings: 4
calories: medium
category: second course
cost: high
difficulty: medium
preparation time: 70
 
Ingredients Bream   one weighing 1 Kg.
Potatoes  600 gr.
Grated pecorino cheese  60 gr.
Parsley  1 sprig
Garlic  2 cloves
Extra-virgin olive oil  6 spoonfuls
Salt  to taste
Pepper  to taste

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Preparation Using a knife scrape the scales of the bream off without cutting the skin and working from the tail towards the head. Then remove the innards and the fins and then wash it with tap water. Peel the cloves of garlic and clean and wash the parsley. Then dice them using a chopping knife.

Peel the potatoes, wash them and cut them into slices. Grease an oven-proof dish with two spoonfuls of oil. Place half the potato slices in the dish. Put half the garlic and parsley mince and the grated pecorino cheese on top. Place the whole bream on top of it and cover it with the rest of the potato slices as well as the remaining garlic and parsley, cheese and oil, a pinch of salt and pepper.

Bake the fish in the oven at 200° for about 45 minutes, moving the dish every now and then to prevent it from sticking. When it is ready, remove it from the oven and serve it hot at the table in the same dish
 
The Chef's tips San Severo Bianco is an 11/11.5 dry tasty white wine with a delicately winey taste to be served at 10 to 12°.
 
Curiosity Bream is one of the best fishes to be found. It is delicious, white, compact, tasty and delicate at the same time and lends itself to many different ways of cooking.