Italy Culinary Trips: Sturgeon Recipe | The International Kitchen

Name: Italy Culinary Trips: Sturgeon Recipe | The International Kitchen
Ingredients: 4 fillets of fresh sturgeon (about 140 grams or 5 ounces each); 40 grams (1.4 oz) bacon; Rinds of Parmigiano-Reggiano; Leaves of poplar and willow trees; Thyme; Marjoram; Mint; Shallots, chopped; 10 dl (4 1/4 cups) aromatic white wine; Small seasonal vegetables of your choice (such as carrots, onions, asparagus, and zucchini); Polenta (cooked separately)

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Try this recipe from our Italy culinary trips for "sturgeon in the sand" and learn why Emilia-Romagna is one of the best destinations for a cuilnary tour.

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Ingredients

4 fillets of fresh sturgeon (about 140 grams or 5 ounces each)
40 grams (1.4 oz) bacon
Rinds of Parmigiano-Reggiano
Leaves of poplar and willow trees
Thyme
Marjoram
Mint
Shallots, chopped
10 dl (4 1/4 cups) aromatic white wine
Small seasonal vegetables of your choice (such as carrots, onions, asparagus, and zucchini)
Polenta (cooked separately)