CourseCoregone, asparagi e salsa bolzanina
Introduction
The delicate flesh of the whitefish is enhanced in a simple but attentive preparation. Low-temperature cooking and subsequent burning, on the skin side only, preserves its juiciness and softness, completed by white and green asparagus and Bolzano sauce.
Pairing wine
Riesling Garda Doc Singlì – Leali di MonteAcuto
Recipe
Recipe by Ristorante Magnolia – Gardone Riviera
