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Home Flavours Traditional Recipes Fish dishes Mullet dressed in prosciutto di Parma

Mullet dressed in prosciutto di Parma

Triglie vestite al prosciutto di Parma

Difficulty: Medium

Ingredients: 1,500 kg of mullet, 200 g of prosciutto di Parma sliced, 1 lemon, 1 kg of small zucchini, salt, pepper, oil, traditional Reggio Emilia balsamic vinegar, sage.

Preparation: clean the mullet, dry it and add salt, pepper and lemon juice and let it marinate for about an hour. Cut the sage into large pieces and place them in a pan with a little oil. Wrap the mullet in slices of prosciutto and place them in the pan. Boil the zucchini whole in salted boiling water. In the meantime, prepare the vinaigrette with oil, vinegar, salt, and pepper. Cut the zucchini lengthwise leaving them attached 1 cm from the end so that they can be laid out like a fan. Cook the mullet in the oven and serve it and with the zucchini fans covered in vinaigrette as garnish.

Suggested white wine Ortrugo DOC dei Colli piacentini


Recipe sent by: Strada dei Vini e dei Sapori dell’Emilia Romagna (Street of Wines and Tastes of Emilia Romagna)

Last modified Jun 13, 2017

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