Today Sauro Silvagni sent me one of his beautiful recipe!
With just a few ingredients, but of high quality has created a great dish, … main element: the mullet!
Sauro is since few years one of the protagonists in the kitchen of the Locanda Salinari in Cervia, together with the chef-owner Gianni Berti.
A Sauro like to cook and photograph, then saw the passions we have in common, for sure soon there will be other recipes published on pescenudo.it!
Meanwhile, try this: Mullet with mushrooms, pumpkin and formaggio di fossa .
Ingredients for 4 people
8 Mullets
180 g fresh porcini
60 g formaggio di fossa
100 g fresh cream
160 g boiled pumpkin
60 g boiled potatoes
40 g butter
garlic
thyme
salt
pepper
extra virgin olive oil
Flake, clean, and fillet _ the mullets
Boil the cream and _, remove from heat, add the grated formaggio di fossa and filter.
Prepare the mashed pumpkin passing together with potato and pumpkin. Put the pulp obtained in a saucepan with the butter, mix well and season with salt and pepper.
Open the mullet and stuff with the mushrooms, previously sautéed in a pan with olive oil, garlic, thyme, salt and pepper.
Cook in the oven for three minutes with a little oil.
In the dishes placing the fondue , a quenelle of mashed pumpkin and ultimately the mullet.
