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Merluzzo gratinato alla fiorentina - È sempre mezzogiorno 02/03/2022

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Rai
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Recipe Information

Recipe Available
Video-Specific Recipe

Fish Florentine

Cultural Context

Fish Florentine is a classic Italian dish that showcases the culinary tradition of Florence, where fresh ingredients and simple preparations are celebrated. The combination of fish and spinach reflects the region's emphasis on seasonal produce and healthy eating. This dish has been embraced globally, often adapted with various types of fish and creamy sauces, making it a popular choice for both casual dinners and elegant occasions.

ItalianITmain
45 min
medium
4 servings
Servings4
800 g baccalà
1 mazzo di bietole bollite
1 spicchio d'aglio
1 peperoncino
120 g pangrattato
maggiorana
timo
sale
pepe
olio
1 l latte
90 g burro
90 g farina 00
2 tuorli
20 ml panna
100 g formaggio grattugiato
scorza di 1 arancia

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

1

Prepariamo la salsa: sciogliere il burro e unire la farina, rosolare qualche istante, unire il latte e portare a bollore mescolando.

2

Spegnere e unire i tuorli, il formaggio grattugiato, la panna e la scorza grattugiata dell'arancia.

3

Sbollentare le bietole, scolarle e passarle in acqua e ghiaccio.

4

Scolare e strizzare le bietole, tritarle al coltello e saltarle in padella con aglio, olio e peperoncino.

5

Sfilettare il baccalà e tagliarlo a trancetti.

6

In una pirofila, adagiare le erbette ripassate, disporre sopra i trancetti di baccalà crudo e coprire con la salsa preparata.

7

Spolverare la superficie con il pangrattato e mettere in forno caldo a 180° per 30 minuti.

Cooking Techniques

sautéingbaking

Equipment Needed

pirofila

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

fishmilk

Also Known As

Florentine FishFish with Spinach
Local Name: Pesce alla Fiorentina

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