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Alessi cuisine
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Stewed slices of dogfish, with onions and
tomato(fette di palombo in umido, con cipolle, col
pomodoro)
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- A)
- 4 slices of dogfish of 150/180 grs each
- 4 white onions, medium size, cut in tin slices
- 1 glass of white wine
- white flour
- olive oil
- salt and pepper
- B)
- a mixture composed by:
2 garlic cloves
the small leaves of a branch of rosemary
7-8 small leaves of fresh mint
3-4 leaves of sage
a fish stock cube
a pinch of pepper
200 grams of red tomatoes cut in small pieces
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Take
a small baking tin and brown the tin slices of onion in 5-6 spoons of oil
for a while, 5-6 minutes, or until they will be a little browned. Add the
slices of dogfish, previously dip in flour, and brown them (both sides)
turning them with care in order not to break them and gradaually scrape
the bottom of the tin because the onions should not burn; cook for 10 minutes
over a medium heat, this time should be sufficient. At the right time bathe
with the white wine, let it evaporate, then add the mixture obtained with
the ingredients mentioned at point B) and 4-5 spoons of hot water. Mix the
seasoning and the fish, always with care, and scrape the bottom of the tin,
possibly between the slices of dogfish; then continue with the boiling,
over a low heat, for 10 minutes more and, after this time, when the stuff
will be thick enough, taste and add, if necessary, some more salt, then
take out from the heat and serve. |
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