Ingredients for 4 people
|Finely Chopped tomatoes 3x400g||400 g|
|Desalinated capers||80 g|
|Extra Virgin Olive (EVO) Oil||20 g|
|Monkfish||4, 500 g with bone and tail, 400 gr cleaned|
|Poppy seeds||1 handful or 10 g|
|Poppy seeds bread||8 fette - 240 g|
|Sparkling wine||1 glass or 100 g|
Warm up a non-stick pan with a little EVO oil and garlic and cook the sliced monkfish on each side, then add capers and poppy seeds. Sprinkle the wine and let it steam.
Add Pomì fine tomato pulp and cook it for 15 mins c.
Lay the monkfish in a soup plate, dress with generous spoonfuls of sauce and decorate with two toasted bread slices.