Pike at bolsenese
Instructions
Clean the fish by removing the head and tail.
Cut it into pieces and Brown in a large pan with olive oil, garlic, hot pepper and a little salt.
Wet with wine and let evaporate.
Add the tomato, capers and cook slowly, adding, if hot water is needed.
In closing, sprinkle finely chopped parsley.
Ingredients and dosing for 4 persons
- 1 1000 g pike
- 1 clove of garlic
- 6 tablespoons of olive oil extra virgin
- 1 glass of montefiascone wine est est est
- 20 capers
- 300 g of tomato
- 1 chili
- Little of salt
- To serve:
- Finely chopped parsley