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We hope you got benefit from reading it, now let’s go back to plaice fillets sorrento style (alla sorrentina) recipe. To cook plaice fillets sorrento style (alla sorrentina) you need 9 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Plaice fillets Sorrento style (alla sorrentina):
- Get 4 plaice fillets
- Take 2 Tablespoons flour to coat
- Provide 1 clove garlic
- Take 1 anchovy fillet
- Use 5 Tablespoons olive oil
- You need 10 black olives
- Prepare 1 Bunch parsley
- Prepare 1 salt pepper and
- Use 300 Grams tomatoes chopped
Steps to make Plaice fillets Sorrento style (alla sorrentina):
- Chop the parsley, the garlic and the anchovy fillet then stir fry them with 3 tbsp of olive oil in a pan for a minute (make sure you don’t burn the garlic!)
- Coat the fish fillets with the flour, shake them to remove any excess flour then add them to the pan. Stir fry them on both sides for a couple of minutes
- Add the tomatoes and the olives over the fish and add salt and pepper. Cover with the lid and cook for 5 minutes
- Serve with a sprinkle of olive oil, a green salad and rustic bread.
Prima mantecati in pentola, poi pochi minuti in forno nel tegame di coccio dove gli gnocchi alla sorrentina formano una crosticina filante! Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla Sorrentina, are tender little pillows of potato-pasta smothered in a rich This simple, yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. La Costiera Sorrentina non è, però, nota solo per le sue bellezze naturali e i panorami mozzafiato, ma anche per le tradizioni culinarie che la rendono ancora più attrattiva. Sorrento, Vico Equense, Massa Lubrense, Nerano, sono alcune delle località della costiera che offrono numerose spiagge e baie. This recipe is original from the Campania region (from which I come), in fact "alla sorrentina" means "Sorrento style" being Sorrento a wonderful city on the coast south of Amalfi.
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