Moscardini ubriachi

First published: 19/II/05

Ingredients:

• Moscardini;

• 1 clove of garlic;

• extra-virgin olive oil;

• parsley;

• white wine;

• tomato concentrate

• salt;

Preparation:

The garlic clove and some chopped fresh parsley are to warm up in a deep pan with e.v. olive oil. Cleaned and washed moscardini are to be placed in just before the oil gets frying. A little white wine is added only when the preparation begins to get dry. Once evaporated, further wine is to be added so as to fill almost completely the part of pan occupied by the fish. Covered with a lid, the preparation should be let cooking on very gentle fire for ca. half an hour, during which tomato and salt are to be introduced in the pan.

Notes:

The best results is obtained when the preparation is carried out in advance, so as to let all settle and chill out. It can be served either at room temperature or re-heated. The best companion for this dish is definitely the potato, preferably in cream or mash versions.

For further info and your advice please e-mail me at:

coquinaria@domusalessandra.com 

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