Patapanocchie - Baked squill fish with potetoes
Una ricetta che viene direttamente da coloro che ogni giorno ci portano il pesce in tavola; i pescatori. Ringraziamo per l’idea il nostro amico di mare. Farete un figurone. Un trionfo! Ingredienti per 4 persone. Tempo di preparazione 30’ minuti.
This recipe comes directly from those people who every day bring fish on our table, fishermen. And we thanks ours friend, the sea. You’ll strike your guests. A triumph!
Ingredients for 4 people. Preparation time 30 minutes.
-1gk di panocchie/canocchie o cicale di mare
-4 patate medio grandi
-1kg mantis shrimp (or squill fish)
-4 medium/large potatoes
-olive oil – to taste
-salt to taste
-1 sprig parsley
-a little white wine
|Ecco il letto di patate con panocchie prima d'infornare|
Roast fish in the oven! Remove head and legs from the mantis shrimps (I recommend use scissors). Always with scissors, make a cut on the shell from the extremity to the head, so the pulp will cook also inside. Cut potatoes as thinner as possible and place them on a baking sheet (always use parchment paper). Now place mantis shrimps upon the potatoes. Aside mix bread crumbs with chopped parsley and sprinkle on the mantis shrimps. In a glass prepare the seasoning with some tablespoon of oil, a little water, white wine and salt. Pour the sauce on the sheet it’ll give a better cooking and the right seasoning on your dish! Don’t exaggerate with the liquid it should never be too much on your pan. Place in the oven to 180 degrees, preheated, for 15/20 minutes. Potatoes should be cooked and slightly golden. The palate is satisfied. (translation by LittleFrog)