Notice (8): Undefined index:  nome_pol [APP/views/ricette/new/view.ctp, line 37]
Code | Context
        <div class="col-xs-12 col-sm-8 mar-b-1">
            <div class="title-3" style="line-height:35px;"><?php
                if($ricetta['Ricetta']['nome_'.$this->Session->read('Config.language')]!='') {
$___viewFn	=	"/var/www/vhosts/moletto.com/httpdocs/app/views/ricette/new/view.ctp"
$___dataForView	=	array(
	"description_for_layout" => "<p>
	<strong>Dosi per 4 persone: </strong>2 orate o spigole, 8 cespi di spinaci, sale, <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>.<br />
	<strong>Preparazione:</strong> Procedere prima alla preparazione degli spinaci. Lasciare interi i cespi e lavarli accuratamente. A parte far bollire una pentola di acqua, immergervi i cespi, far riprendere il bollore e dopo 30 secondi togliere gli spinaci e passarli in acqua ghiacciata per preservarne il colore verde.<br />
	Pulire il pesce eliminando solo le interiora senza squamarlo esternamente. Salarlo solo esternamente ed avvolgerlo in carta stagnola chiudendo le estremit&agrave;. Adagiarlo su una teglia ed infornarlo per 15 minuti a 200&deg;C. Toglierlo dal forno e lasciarlo riposare per 2 minuti.<br />
	Diliscare quindi il pesce e disporre i filetti su un piatto caldo accompagnando con gli spinaci conditi con sale ed olio extravergine di oliva.<br />
	<strong>Vino consigliato:</strong><br />
	<a href="http://www.moletto.com/ita/vini/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
",
	"title_for_layout" => "PESCE AL CARTOCCIO CON SPINACI",
	"ricetta" => array(
	"Ricetta" => array(),
	"Tiporicetta" => array(),
	"Tipovino" => array()
),
	"tipiricetta" => array(
	array(),
	array(),
	array(),
	array()
)
)
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CacheHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
CacheHelper::$params = array
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LayoutHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
LayoutHelper::$params = array
LayoutHelper::$action = "view"
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LayoutHelper::$data = NULL
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LayoutHelper::$argSeparator = NULL
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LayoutHelper::$Html = HtmlHelper object
LayoutHelper::$Session = SessionHelper object
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TimeHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
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SessionHelper::$_userAgent = "7514724812a1587b08b5a6668a6d7499"
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SessionHelper::$sessionTime = 1742035190
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SessionHelper::$params = array
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SessionHelper::$plugin = NULL
$jqueryEngine	=	JqueryEngineHelper
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JqueryEngineHelper::$useNative = true
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JqueryEngineHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
JqueryEngineHelper::$params = array
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JqueryEngineHelper::$plugin = NULL
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JsHelper::$__cleaned = NULL
JsHelper::$Html = HtmlHelper object
JsHelper::$Form = FormHelper object
JsHelper::$JqueryEngine = JqueryEngineHelper object
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PaginatorHelper::$_ajaxHelperClass = "Js"
PaginatorHelper::$options = array
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PaginatorHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
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PaginatorHelper::$Html = HtmlHelper object
PaginatorHelper::$Js = JsHelper object
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FormHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
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FormHelper::$__cleaned = NULL
FormHelper::$Html = HtmlHelper object
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HtmlHelper::$tags = array
HtmlHelper::$_crumbs = array
HtmlHelper::$__includedScripts = array
HtmlHelper::$_scriptBlockOptions = array
HtmlHelper::$__docTypes = array
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HtmlHelper::$theme = NULL
HtmlHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
HtmlHelper::$params = array
HtmlHelper::$action = "view"
HtmlHelper::$plugin = NULL
HtmlHelper::$data = NULL
HtmlHelper::$namedArgs = NULL
HtmlHelper::$argSeparator = NULL
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HtmlHelper::$__tainted = NULL
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$description_for_layout	=	"<p>
	<strong>Dosi per 4 persone: </strong>2 orate o spigole, 8 cespi di spinaci, sale, <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>.<br />
	<strong>Preparazione:</strong> Procedere prima alla preparazione degli spinaci. Lasciare interi i cespi e lavarli accuratamente. A parte far bollire una pentola di acqua, immergervi i cespi, far riprendere il bollore e dopo 30 secondi togliere gli spinaci e passarli in acqua ghiacciata per preservarne il colore verde.<br />
	Pulire il pesce eliminando solo le interiora senza squamarlo esternamente. Salarlo solo esternamente ed avvolgerlo in carta stagnola chiudendo le estremit&agrave;. Adagiarlo su una teglia ed infornarlo per 15 minuti a 200&deg;C. Toglierlo dal forno e lasciarlo riposare per 2 minuti.<br />
	Diliscare quindi il pesce e disporre i filetti su un piatto caldo accompagnando con gli spinaci conditi con sale ed olio extravergine di oliva.<br />
	<strong>Vino consigliato:</strong><br />
	<a href="http://www.moletto.com/ita/vini/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
"
$title_for_layout	=	"PESCE AL CARTOCCIO CON SPINACI"
$ricetta	=	array(
	"Ricetta" => array(
	"id" => "91",
	"created" => "2011-08-18 19:31:21",
	"modified" => "2011-12-27 18:53:13",
	"nome_ita" => "PESCE AL CARTOCCIO CON SPINACI",
	"status" => "1",
	"descrizione_eng" => "<p>
	<strong>Serves 4:</strong> 2 gilthead bream or sea bass, 8 bunches of spinach, salt, <a href="http://www.moletto.com/eng/food/extra_virgin_olive_oil_integrale-1">Moletto Extra-virgin olive oil Integrale</a>.<br />
	<strong>To prepare:</strong> First prepare the spinach, leaving the bunches whole while washing them thoroughly. Bring water to boil in a pan, add the spinach bunches, bring the water back to a boil and, after 30 seconds, remove the spinach and place in ice water to preserve its bright green color. Clean the fish, removing only the interior without removing the external scales. Salt the outside and wrap in aluminum foil, sealing the ends. Place in an ovenproof dish and bake at 200&deg;C for 15 minutes. Remove from the oven and let sit for 2 minutes. Bone the fish and place the filets on warmed plates, accompanied by the spinach dressed with salt and Moletto Extra-virgin olive oil Integrale.<br />
	<strong>Recommended wine:&nbsp;&nbsp;</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br />
	<a href="http://www.moletto.com/eng/wines/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
",
	"descrizione_ita" => "<p>
	<strong>Dosi per 4 persone: </strong>2 orate o spigole, 8 cespi di spinaci, sale, <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>.<br />
	<strong>Preparazione:</strong> Procedere prima alla preparazione degli spinaci. Lasciare interi i cespi e lavarli accuratamente. A parte far bollire una pentola di acqua, immergervi i cespi, far riprendere il bollore e dopo 30 secondi togliere gli spinaci e passarli in acqua ghiacciata per preservarne il colore verde.<br />
	Pulire il pesce eliminando solo le interiora senza squamarlo esternamente. Salarlo solo esternamente ed avvolgerlo in carta stagnola chiudendo le estremit&agrave;. Adagiarlo su una teglia ed infornarlo per 15 minuti a 200&deg;C. Toglierlo dal forno e lasciarlo riposare per 2 minuti.<br />
	Diliscare quindi il pesce e disporre i filetti su un piatto caldo accompagnando con gli spinaci conditi con sale ed olio extravergine di oliva.<br />
	<strong>Vino consigliato:</strong><br />
	<a href="http://www.moletto.com/ita/vini/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
",
	"descrizione_deu" => "",
	"nome_eng" => "FISH BAKED IN FOIL WITH SPINACH GARNISH",
	"nome_deu" => "",
	"tiporicetta_id" => "3",
	"home" => "0"
),
	"Tiporicetta" => array(
	"id" => "3",
	"nome" => "secondi"
),
	"Tipovino" => array(
	array()
)
)
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	"Ricette" => array()
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	"Ricette" => array()
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	array(
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),
	array(
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include - APP/views/ricette/new/view.ctp, line 37
View::_render() - CORE/cake/libs/view/view.php, line 731
View::render() - CORE/cake/libs/view/view.php, line 426
Controller::render() - CORE/cake/libs/controller/controller.php, line 909
AppController::afterFilter() - APP/app_controller.php, line 46
Controller::shutdownProcess() - CORE/cake/libs/controller/controller.php, line 538
Dispatcher::_invoke() - CORE/cake/dispatcher.php, line 211
Dispatcher::dispatch() - CORE/cake/dispatcher.php, line 171
[main] - APP/webroot/index.php, line 83

Notice (8): Undefined index:  descrizione_pol [APP/views/ricette/new/view.ctp, line 47]
Code | Context
            <p>
                <?php
                    if($ricetta['Ricetta']['descrizione_'.$this->Session->read('Config.language')]!='') {
$___viewFn	=	"/var/www/vhosts/moletto.com/httpdocs/app/views/ricette/new/view.ctp"
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	"description_for_layout" => "<p>
	<strong>Dosi per 4 persone: </strong>2 orate o spigole, 8 cespi di spinaci, sale, <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>.<br />
	<strong>Preparazione:</strong> Procedere prima alla preparazione degli spinaci. Lasciare interi i cespi e lavarli accuratamente. A parte far bollire una pentola di acqua, immergervi i cespi, far riprendere il bollore e dopo 30 secondi togliere gli spinaci e passarli in acqua ghiacciata per preservarne il colore verde.<br />
	Pulire il pesce eliminando solo le interiora senza squamarlo esternamente. Salarlo solo esternamente ed avvolgerlo in carta stagnola chiudendo le estremit&agrave;. Adagiarlo su una teglia ed infornarlo per 15 minuti a 200&deg;C. Toglierlo dal forno e lasciarlo riposare per 2 minuti.<br />
	Diliscare quindi il pesce e disporre i filetti su un piatto caldo accompagnando con gli spinaci conditi con sale ed olio extravergine di oliva.<br />
	<strong>Vino consigliato:</strong><br />
	<a href="http://www.moletto.com/ita/vini/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
",
	"title_for_layout" => "PESCE AL CARTOCCIO CON SPINACI",
	"ricetta" => array(
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	"Tiporicetta" => array(),
	"Tipovino" => array()
),
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	array()
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TextHelper::$theme = NULL
TextHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
TextHelper::$params = array
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CacheHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
CacheHelper::$params = array
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LayoutHelper::$Html = HtmlHelper object
LayoutHelper::$Session = SessionHelper object
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TimeHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
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SessionHelper::$path = "/"
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SessionHelper::$time = 1742023190
SessionHelper::$sessionTime = 1742035190
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SessionHelper::$plugin = NULL
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JqueryEngineHelper::$useNative = true
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JqueryEngineHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
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JsHelper::$Html = HtmlHelper object
JsHelper::$Form = FormHelper object
JsHelper::$JqueryEngine = JqueryEngineHelper object
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PaginatorHelper::$_ajaxHelperClass = "Js"
PaginatorHelper::$options = array
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PaginatorHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
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PaginatorHelper::$Html = HtmlHelper object
PaginatorHelper::$Js = JsHelper object
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FormHelper::$Html = HtmlHelper object
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HtmlHelper::$__includedScripts = array
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HtmlHelper::$webroot = "/"
HtmlHelper::$theme = NULL
HtmlHelper::$here = "/pol/recipes/pesce_al_cartoccio_con_spinaci-91"
HtmlHelper::$params = array
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HtmlHelper::$argSeparator = NULL
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	<strong>Dosi per 4 persone: </strong>2 orate o spigole, 8 cespi di spinaci, sale, <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>.<br />
	<strong>Preparazione:</strong> Procedere prima alla preparazione degli spinaci. Lasciare interi i cespi e lavarli accuratamente. A parte far bollire una pentola di acqua, immergervi i cespi, far riprendere il bollore e dopo 30 secondi togliere gli spinaci e passarli in acqua ghiacciata per preservarne il colore verde.<br />
	Pulire il pesce eliminando solo le interiora senza squamarlo esternamente. Salarlo solo esternamente ed avvolgerlo in carta stagnola chiudendo le estremit&agrave;. Adagiarlo su una teglia ed infornarlo per 15 minuti a 200&deg;C. Toglierlo dal forno e lasciarlo riposare per 2 minuti.<br />
	Diliscare quindi il pesce e disporre i filetti su un piatto caldo accompagnando con gli spinaci conditi con sale ed olio extravergine di oliva.<br />
	<strong>Vino consigliato:</strong><br />
	<a href="http://www.moletto.com/ita/vini/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
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$title_for_layout	=	"PESCE AL CARTOCCIO CON SPINACI"
$ricetta	=	array(
	"Ricetta" => array(
	"id" => "91",
	"created" => "2011-08-18 19:31:21",
	"modified" => "2011-12-27 18:53:13",
	"nome_ita" => "PESCE AL CARTOCCIO CON SPINACI",
	"status" => "1",
	"descrizione_eng" => "<p>
	<strong>Serves 4:</strong> 2 gilthead bream or sea bass, 8 bunches of spinach, salt, <a href="http://www.moletto.com/eng/food/extra_virgin_olive_oil_integrale-1">Moletto Extra-virgin olive oil Integrale</a>.<br />
	<strong>To prepare:</strong> First prepare the spinach, leaving the bunches whole while washing them thoroughly. Bring water to boil in a pan, add the spinach bunches, bring the water back to a boil and, after 30 seconds, remove the spinach and place in ice water to preserve its bright green color. Clean the fish, removing only the interior without removing the external scales. Salt the outside and wrap in aluminum foil, sealing the ends. Place in an ovenproof dish and bake at 200&deg;C for 15 minutes. Remove from the oven and let sit for 2 minutes. Bone the fish and place the filets on warmed plates, accompanied by the spinach dressed with salt and Moletto Extra-virgin olive oil Integrale.<br />
	<strong>Recommended wine:&nbsp;&nbsp;</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br />
	<a href="http://www.moletto.com/eng/wines/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
",
	"descrizione_ita" => "<p>
	<strong>Dosi per 4 persone: </strong>2 orate o spigole, 8 cespi di spinaci, sale, <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>.<br />
	<strong>Preparazione:</strong> Procedere prima alla preparazione degli spinaci. Lasciare interi i cespi e lavarli accuratamente. A parte far bollire una pentola di acqua, immergervi i cespi, far riprendere il bollore e dopo 30 secondi togliere gli spinaci e passarli in acqua ghiacciata per preservarne il colore verde.<br />
	Pulire il pesce eliminando solo le interiora senza squamarlo esternamente. Salarlo solo esternamente ed avvolgerlo in carta stagnola chiudendo le estremit&agrave;. Adagiarlo su una teglia ed infornarlo per 15 minuti a 200&deg;C. Toglierlo dal forno e lasciarlo riposare per 2 minuti.<br />
	Diliscare quindi il pesce e disporre i filetti su un piatto caldo accompagnando con gli spinaci conditi con sale ed olio extravergine di oliva.<br />
	<strong>Vino consigliato:</strong><br />
	<a href="http://www.moletto.com/ita/vini/refosco_dal_peduncolo_rosso-34">Refosco dal Peduncolo Rosso</a> Igt&nbsp; Veneto Orientale</p>
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	"descrizione_deu" => "",
	"nome_eng" => "FISH BAKED IN FOIL WITH SPINACH GARNISH",
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Serves 4: 2 gilthead bream or sea bass, 8 bunches of spinach, salt, Moletto Extra-virgin olive oil Integrale.
To prepare: First prepare the spinach, leaving the bunches whole while washing them thoroughly. Bring water to boil in a pan, add the spinach bunches, bring the water back to a boil and, after 30 seconds, remove the spinach and place in ice water to preserve its bright green color. Clean the fish, removing only the interior without removing the external scales. Salt the outside and wrap in aluminum foil, sealing the ends. Place in an ovenproof dish and bake at 200°C for 15 minutes. Remove from the oven and let sit for 2 minutes. Bone the fish and place the filets on warmed plates, accompanied by the spinach dressed with salt and Moletto Extra-virgin olive oil Integrale.
Recommended wine:                                                              
Refosco dal Peduncolo Rosso Igt  Veneto Orientale