A typical traditional Amalfi dish, using "u' cuoccio", or parrot fish, a fish with a beak-shaped mouth. The recipe Capri-style calls for a dressing of acqua pazza, an aromatic broth with garlic and tomatoes in which the fish is cooked.
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INGREDIENTS |
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Parrot fish |
1 x 1 |
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kg |
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Cherry tomatoes |
200 |
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g |
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Extra virgin olive oil |
100 |
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g |
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Dry white wine |
1 |
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wineglass |
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Garlic |
1 |
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clove |
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Parsley |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Heat the oil in a large pan and fry garlic until golden and then remove. Add the cherry tomatoes, previously washed and crushed, and the torn parsley leaves. |
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| 2. |
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When the sauce begins to simmer, place the washed cleaned fish on top. Cook for about ten minutes on one side, then with the help of a spatula, carefully turn the fish over. |
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| 3. |
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Once cooked, place "u' cuoccio" on a serving dish and cover with cooking liquid. |
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CHEF'S NOTE |
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If you like strong flavours, leave the garlic whole in its skin for the entire cooking time. |
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For this tasty menu which brings the flavours of the Amalfi Coast to your table, we suggest a sparkling, fresh-tasting, soft wine with a pronounced bouquet, such as Franciacorta Spumante Lombardo or a Pentro d'Isernia white from Basilicata. |
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