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Pellegrino Artusi
460.
Pesce col Pangrattato
Breaded Fish
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Preparation info
Difficulty
Easy
Appears in
#60
Science in the Kitchen and the Art of Eating Well
By
Pellegrino Artusi
Published
1998
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Recipes
Contents
Method
This dish, which can also be used as an
entremets
, is made especially when you have high-quality poached
fish
left over. Cut the
fish
into small pieces, carefully remove all the bones, then put the pieces in béchamel sauce (recipe