Tomato contests
Instructions
Clean the contests, wash them, dry them and cut each into three pieces.
Finely chop a carrot, an onion, a clove of garlic, a stick of celery and a sprig of parsley.
Put all in a pan with 4 tablespoons of olive oil, put on the fire, cook at low heat.
Add the tomatoes peeled, deprived of seeds and fragmented, cover and cook over low heat.
When the sauce has slightly thickened, add the fish, a spoonful of capers desalted, adjust the salt and bring to a cooking typically requires roughly 20 minutes.
This is a recipe that is valid for any type of fish.
Accompanying wines: Erbaluce Di Caluso DOC, Orvieto classic DOC, Gioia Del Colle Bianco DOC.
Ingredients and dosing for 4 persons
- 800 g of contests
- 6 perini tomatoes
- 1 clove of garlic
- 1 carrot
- 1 onion
- 1 costa of celery
- 1 tablespoon of capers desalted
- 1 sprig of parsley
- 4 tablespoons of olive oil
- Salt