INGREDIENTS

• 500 g Alborella
• 100 g flour
• ½ litre of extra virgin olive oil

For the marinade:
• 1 clove of garlic
• a bunch of parsley
• 1 glass of white wine vinegar
• salt

After having washed the fish, drain it and dry it thoroughly. Flour it and fry it in plenty of extra virgin olive oil. Gradually, when it is fried, dry it on kitchen paper and allow it to cool. Lay it out in a large bowl and sprinkle with chopped garlic and parsley, then cover with the vinegar and season with salt. Leave to marinate for one day.

Photo and text by:
Comunità Montana dei Laghi Bergamaschi
www.cmlaghi.bg.it
From “Strada Verde dei Monti e dei Laghi Bergamaschi – Dalla Terra al Palato – From the Earth to the Taste”