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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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CODA DI ROSPO ALLA CATANESE (CATANIA-STYLE MONKFISH)

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Chef Pipos Petre

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Monkfish is paired with sesame seeds, garlic, broad beans and tomatoes in this homey seafood dish popular in the Sicilian city of Catania.
Ingredients
Ingredients

Monkfish 4 fillets, 120 g each (or angler fish)
Tomato 4, vine
Broad beans 200 g, fresh
Sesame seeds 8 g
Breadcrumbs 8 g
Garlic 1 clove
Extra-virgin olive oil
Salt
Pepper

To Decorate

Fennel 4 sticks
Crisps 12

Info box

Preparation time 15 m
Cooking time 15 m
Recipe category Main course
Recipe yield 4
Recipe cuisine Italian

Preparation

Mix the breadcrumbs with the sesame seeds and a little salt and pepper on a plate.

Dip the monkfish fillets in the breadcrumb mixture, pressing down on both sides.

Peel the tomatoes, remove the seeds and cut into cubes.

Heat the oil and the crushed garlic in a non-stick pan, and add the tomatoes. Leave to cook for five minutes.

In a separate pan, parboil the broad beans in boiling water for five minutes, remove their outer skins and them add them to the tomato sauce.

Remove the garlic. Place a little oil in another a non-stick and sauté the monkfish fillets for about four minutes, leaving them tender on the inside.

Check if they need salt. To serve, place a couple of tablespoons of the sauce on a plate, and position the fish in the middle of the sauce.

Decorate with a fennel stick and crisps.

Wine Pairing: Etna Bianco

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