Recipes
Penne with ricciola
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Ingredients for 4 servings
Extra virgin olive oil; 1 clove of garlic; chilli pepper; capers; sea fennel (which grows naturally in this area); small tomatoes and parsley; 1 ricciola.
PREPARATION
Take a frying pan and in a little oil, slowly fry the clove of garlic with the chilli pepper, capers and sea-fennel. When the mixture is lightly fried add the whole ricciola and a glass of white wine. When the fish is cooked take it out and fillet it and put to one side. The tomatoes are left to the last moment as they should stay almost raw. Now put the fish and tomatoes back in the frying pan to soak up the juice and finally add the parsley.