Traditional recipes

Barilla fillet with pasta.

Barilla fillet with pasta.

Wash the fillet of pikeperch and then we will put it on the absorbent napkins to drain the excess water. Prepare a Teflon pan with 50 gr of butter, in which we will fry the fillet. The fillet is fried in butter for 2 minutes on each side. what we fried we will put on the absorbent napkins so that the excess butter drains well.

Separately we put a saucepan with boiling water to boil the pasta barilla, in which we added a cube of butter.

I seasoned the salami fillet with spices: salt, freshly ground pink pepper, a tarragon powder and a rosemary powder.

The garnish for this salami fillet, I had penne from the barilla, over which everyone put Greek sauce especially for fish, a sauce with vegetables. I took this recipe from '' 'Euforia tv' '', but I I also added to it the garnish of feathers. On top I put green parsley from my personal pot. I took seeds from Carrefour, I planted them in pots and I have greens of all kinds. Enjoy !!!