BOCCONCINI PESCATRICE IN GUAZZETTO
I n g r e d i e n t s
- 500 g angler fillets
- 200 g tomatoes
- 1 onion
- 1 clove of garlic
- a tuft of parsley
- 1 teaspoon oregano
- 60 g of EVO oil
- salt
- pepper to taste
I n s t r u c t i o n s
- Sauté the onion and garlic for a few minutes; add the tomato and a ladle of water. Cook for 5 minutes.
- Next, add the morsels of monkfish obtained by cutting the fillets, season with salt and pepper and scent with oregano and parsley.
- Let cook on a low flame for 15 minutes.
