Mullet medallions at the Pesaro’s way with San Giorgio Levoni raw ham

  • Preparation:
  • Difficulty: Media

  • 8 mullets, 200 g each
  • 8 slices of San Giorgio Levoni raw ham
  • the juice of one lemon
  • 1 sage branch
  • grated bread
  • Ascoli extra virgin oil Dop
  • salt and pepper

Wash the mullets, shape in medallions and place them in a terrine with a pinch of salt, pepper, filtered lemon juice and 3 spoons of oil.
Let marinate for 3 hours.
Drain the mullets then wrap each of them with a slice of ham.
Oil an oven pan, place some sage leaves than arrange the mullets one beside the other.
Spread the fish with the grated bread, season with some oil and sage leaves.
Cover the oven pan with a tinfoil, then bake at 220° for about 30 minutes.
Take the pan out of the oven, remove the tinfoil and arrange the mullets on a platter.

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