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quadrucci all'uovo: 150 grams
fishbones and fish heads: 400 grams
fish: 500 grams
leeks: 100 grams
onion: 1
laurel: 1 leaf
thyme
celery
thick salt: 1 spoon
dry white wine: 1 glass
Boil the fish at a low fire together with vegetables in a big quantity of salted water and with a glass of wine for 40 minutes.
At the end of cooking filter the broth, bring it to boil and cook the quadrucci.
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