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Fegato di pollame 220°C 5 minuti
Fegato di coniglio 220°C 5 minuti
PESCE TERMOSTATO TEMPO DI COTTURA
Filetto di sogliola - rombo - pesce San
Pietro 220°C 3 minuti
150 g trancio di salmone 220°C 8 minuti
180 g trancio di tonno - trancio di
pesce spada 220°C 8 minuti
150 g merluzzo - trancio di nasello 220°C - 160°C 10 minuti
500 g letto di coda di rospo 180°C - 160°C 15 minuti
Spiedino di coda di rospo 220°C 8 minuti
Filetto di triglia 220°C 2 minuti
Filetto di sardina 220°C 2 minuti
180 g letto di lucioperca - orata -
branzino 220°C 6 minuti
CROSTACEI - MOLLUSCHI TERMOSTATO TEMPO DI COTTURA
Capesante (fresche) 260°C 3 minuti
Pesce coltello 220°C 5 minuti
Gamberi 220°C 4 minuti
Vongole - fasolari - cozze 260°C 5 minuti
Gamberi - gamberetti 220°C 6 minuti
Anelli di calamari 220°C 4 minuti
Filetto di calamaro 220°C 6 minuti
Gamberoni (non sgusciati) 220°C 6 minuti
Mezza aragosta (con carapace) 220°C 10 minuti
Mezzo gambero d'acqua dolce
(con carapace) 220°C 10 minuti
77


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