Bacalà mantecà - Baccalà mantecato
Salt cod boiled and cleaned. Beat into a paste with oil. Seasoned with salt, pepper
and garlic.
Bransin al forno - Branzino al forno
Baked bass on sliced onions and tomatoes, seasoned with salt, pepper and oil.
Covered with lemon slices
Sievolo rosto
- Cefalo ai ferri
Mullet baked in the oven after being marinated in lemon juice, oil, salt and pepper.
Coa de rospo lessa - Coda
di rospo lessata
Monkfish boiled in water with lemon, wine, carots, pieces of potato and celery.
Seasoned with oil and salt.
Folpeti consi - Polpetti lessati e
conditi
Polyps boiled in water with carrots, celery. They are then cut in half lengthways
and seasoned with oil, lemon juice, salt and pepper.
Fritura mista - Frittura di pesce misto
Mixed fried fish. Squid, sole, scallops, shrimps are covered in flour and fried.
Seasoned with salt.
Sardele in saor - Sarde in saor
Fried sardines in alternating layers with fried onions. With pinenuts and sultanas.
Traditional dish for the festa
del Redentore.
Sardele fritte - Sarde fritte
Sardines covered in flour then fried in sunflower oil.
Sepe in nero - Seppie con
il nero
Cuttlefish cut into small pieces and cooked with garlic, onion, tomato sauce and
the black ink of the cuttlefish. Characteristic black colour, served with slices
of hot polenta.
Sepoine roste - Seppioline arrosto
Small cuttlefish grilled and seasoned with salt, pepper and oil.
translated by C.Cawthra
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