Grilled Sole
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- sole
- fresh lard (lardo)
- breadcrumbs
- salt
- pepper
Instructions
- Gut, scale, wash, and dry the large sole.
- Smear lightly with cold fresh lard, season with salt and pepper, and roll in breadcrumbs.
- Grill, brushing with melted lard using a feather, including when turning them.