Smooth-Hound Rounds in Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- smooth-hound (palombo)
- eggs
- breadcrumbs
- oil
- butter
- flour
- pinch parsley
- tomato sauce or paste
- grated Parmesan
- salt
- pepper
Instructions
- Skin the half-finger-thick rounds, season, and steep several hours in beaten egg.
- Coat in breadcrumbs (double-dipping in egg) and fry in oil.
- Make a sauce of oil, flour-kneaded butter, parsley, tomato, salt, and pepper; fry a little.
- Add the fried rounds, turn, loosen the sauce with water, then scatter Parmesan and serve.