Palombo to celery
Instructions
Wash and clean the celery sticks and cut them into small pieces.
Scalded tomatoes, sbucciateli, remove the seeds and chop coarsely.
In a saucepan heat three tablespoons of olive oil and sauté the fish slices on both sides.
Add tomatoes, celery, salt, pepper, crumbled pepper and some chopped basil leaves.
Stir and simmer, covered, for about half an hour.
Finally add the pitted black olives.
Accompanying wines: s.
Martino Della Battaglia DOC, Trebbiano Di Romagna DOC, Bianco Alcamo DOC.
