PALOMBO IBLA
Ingredients :
4 slices of dogfish around 200 grams each, 12 Agriblea dried tomatoes, 8 black olives, capers in salt, garlic, parsley 4 slices of bread, extra virgin olive oil.
Salt and pepper.
Preparation
Remove the skin of the fish slices, season with salt and pepper.
Rinse the capers and sun-dried tomatoes blend with the product to Ispica RG Giorgio Agosta, a clove of garlic, pitted olives, a tablespoon of parsley and bread.
Dough is smooth and sandy. In this compound to pass from dogfish steaks, turning right to be coated evenly, place them in a baking dish greased with oil, sprinkle with the remainder consisting of capers and tomatoes, extra virgin oil with oil and bake at 190 ° C for 20 minutes, finally engaging.