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Ingredients for 6
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Roast
of capitone |
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1 kgs. of capitone |
Wash the capitone, dry and cut
it into bits. It's preferable to skin it, but you can do to less. Rub with
the raw garlic the capitone and insert it in the skewers alternating with
dice of bread and leaves of laurel. Anoint the skewers with a mix of oil,
vinegar, salt and pepper and leave them for around half an hour, then cook
them to moderate fire on the grate and sometimes brush with the mix. |
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2 spoons of oil
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2 cloves of garlic |
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1 spoon of vinegar |
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laurel
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stale bread |
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pepper and salt |
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back to fish plates
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