Le Tecniche

In this chapter, students learn to fabricate round-fish and flatfish, and to prepare various shellfish for cooking or eating raw. Students apply skills of saltare, grigilare, arrostire, affogare, and brasare. Friggere (deep-frying) is introduced. SeeLesson 16 for an in-depth discussion of fish and shellfish, and step-by-step instructions for fabrication.