Crispy Red Mullet and Vignarola by Chef Alessandro Tognacci

Delicately fried red mullet, accompanied by fresh and colorful vignarola. A combination of spring flavors that enhance the freshness of the sea and the products of the land. A unique culinary experience, conceived by chef Alessandro Tognacci, to be enjoyed while admiring the ancient Baths of Diocletian in the heart of Rome.

Preparation
Gut and scale the red mullets. Fillet the fish, obtaining two fillets, and carefully remove all the bones. Bread the red mullets first in the beaten egg and then in the panko, for an even crispier breading pass again in the egg and then in the panko.

For the vignarola
Peel the fresh broad beans and peas, blanch them for a few minutes in water. Cut the wild asparagus and sauté in a pan with oil and salt, make a concentrated broth with the asparagus stalks. Chop the blanched parsley, the clove of garlic without the core, the mint, the anchovies in the cutter, with two tablespoons of extra virgin olive oil and an ice cube, until you obtain a cream. Clean the artichokes and cut into wedges, brown lightly in a pan. Add, to the artichokes, two ladles of concentrated broth, all the vegetables prepared previously, and the parsley cream. Leave to cook for two minutes and season with salt.

Fry the red mullets in plenty of oil, drain and dry. Plate by placing the vignarola underneath and placing the fish on top, sprinkle with salt flakes.

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