300 g./10 oz. fresh pasta for lasagne
- 500 g./1 lb. 2 oz. bass fillets - 1 liter/2 pt. béchamel
sauce - 150 g./5 oz. butter - sage - grated Parmesan cheese
- superior quality white flour - seasoning
Coat fish fillets in flour and
cook in a pan with butter and sage; remove from flame together
with sauce. Prepare traditional béchamel sauce; cook the pasta
in boiling salted water. Line an oven tray with butter, cover
the bottom with part of the béchamel sauce, place a layer of
pasta on it, then a few fillets with their sauce, cover with
béchamel and grated Parmesan, continuing in layers until they
are finished, ending with béchamel and Parmesan. Place
in oven at 180° for 30 minutes.
N.B. Ingredients are given for 4 portions.
| 
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 | Pinot
Grigio Valdadige D.O.C.
Santa Margherita
Full bodied wine suitable
with many dishes. This was the first Pinot Grigio of its
variety to be turned into white wine by Cantine S. Margherita.
Clean, intense bouquet; dry taste with pleasant citrus
undertones.
Serve at:
8°-10° C.
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