Almost always in life, the simplest things turn out to be the best! Look at the photo of this recipe, without being too critical about the focus, framing etc.. etc.. you know I photograph with cell phone ... be good ;-) But I said, look at the picture: can not find it chic? And to think that the main subject, the bonito, a fish of the poorest in terms of cost, of our Mediterranean, along with some other fish. Its meat is delicious, tender, with few thorns and with a high nutritional value: omega 3, vitamins E and B, calcium, minerals ...... enough? I tried to serve him in a different kind of Pomorie sauce, oregano , olives and capers (very good too, for goodness sake!). This is the result .... terribly chic .... at least for me! Ladies and Gentlemen, here is the Tuna to You ... chic!
Ingredients
- fillets of bonito;
- garlic
- a little white wine;
- juice and zest of a lemon;
- laurel
- pink pepper;
- extra virgin olive oil;
- salt
In a pan put a little oil and fry, little garlic. Put the fillets of bonito and cook on both sides, then pour half a glass of white wine. Let the wine evaporate, cover and cook over low heat for 10 minutes. Add the lemon juice and its zest, pink pepper, some crushed in a mortar, the bay leaf.
Fate cuocere ancora, a fiamma bassa, per una decina di minuti, facendo addensare il sughetto. Aggiustate, se necessario, di sale e servite caldo con ancora qualche grano di pepe rosa e
...e questo รจ quanto......buon appettito e buonumoreincucina a tutti!
Alla prossima,
Rosalba
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