Roberto Petza
Linguine with the fifth quarter of squidby Marianna Vitale
In cantina Eminente: il rum dalla Cuba più vera, con la forza del coccodrillo
tender Ascolana olives angler fish prawns naturally leavened bread extra virgin olive oil thyme, bay leaf, peppercorns
Place the cubed angler fish fillets in a container and cover completely with oil. Add the herbs and peppercorns and heat the oil to 65°C, cooking for 3 hours. Drain the fish and dry off the excess oil, then chop it up with the previously shelled prawns.
Sieve and add a pinch of salt. Pit the olives and stuff them with the previously made filling.
Cut very thin slices of bread and wrap the olives inside them. Fry in extra virgin olive oil, cooking on both sides. Serve hot.
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