Prestige and elegance, its distinctive qualities, make the hotel the best place for a stay, a ceremony or a meeting. The numerous rooms, all equipped with technological structures including air condition, cable radio, video projection system, are particularly suitable for meetings and various ceremonies. The refinement in the preparation of the table, the quality of the dishes, professionalism in the services will make your moments unforgettable.
Bass on crisp vegetables
INGREDIENTS
Source: Settebello Cuisine
2 basses g 600 each
g 400 clams
1 clove of garlic
g 150 french beans
g 150 courgettes
g 15 chopped parsley
olive oil
salt
PREPARATION
Cut the bass into fillets, remove all the backbones with tweezers. Clean and peel the vegetables, giving them a regular forn (julienne cut). Sautè them in a frying pan with little oil and a pinch of salt, without cooking. Give a form of calla or tulip to the bass fillet, roast it in the preheated oven (180°) for about 12 min. Serve the fish on a bed of crisp vegetables. "Decorate" with 2 Imperial Prawns.
Enjoy your meal.
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