Cuoccio” all’acqua pazza

WINE FAIR
It is a tasty preparation, with delicate features suggested by the white-fleshed fish, which needs a white wine like the graceful but typical of Greek Tufo, dry and harmonious wine, or Luni Vermentino. All the recipes to be accompanied by: Greek di Tufo
INGREDIENTS FOR 4 PEOPLE

    • 1 * 1 kg of clay capone
    * • 500 g cherry tomatoes
    * • 6 cloves of garlic
    * • 1 hot pepper
    * • 1 bunch of parsley
    * • 1 cup dry white wine
    * • olive oil
    * • salt
ALL ABOUT ... THE WINE

    * »Greek di Tufo
PREPARATION Private fish head, scales, tail and cut it in half. Remove the skin and entrails, thus producing the fillets, wash them under running cold tap water and dry, gently pat with paper towels. Heat the oil in a pan, add the cloves of garlic, peeled and lightly crushed, chopped red pepper and let it brown. Add tomatoes peeled and divided in half, salted, soaked it all with the white wine and a glass of water and cook until broth begins to boil. Add to this the fish fillets and cook for 10 minutes; voltateli gently and continue for another 10 minutes. When cooked, sprinkle the parsley, washed and coarsely preparation of fragmented, leaving some whole bunch. Serve immediately.