Low-temperature cooked debramot and escarole with olive soil
Ombrina cotta a bassa temperatura e scarola con terra di olive
€34
Hostaria da Franz · Venice
Nutrition
≈ 350 kcalper portion of about 300 g
- Protein43%
- Fat50%
- Carbohydrates7%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Debramot fish cooked slowly at a low temperature, served with escarole and an olive-based crumble.
- Cuisine
- Italian
Typical ingredients
- debramot fish
- escarole
- olives
- olive oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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