Ingredients:

Capon (red scorpionfish)
Oil
Garlic
Chili
Pelati

Tomato concentrate
Ansonaco Wine
Peas

Preparation:

Cut the capon into slices, sauté it with garlic and chili pepper, add the peeled tomatoes, remove the garlic and put the capon slices wet with wine and fade over high heat. Once the wine has faded, add the peas and simmer for 25-30 minutes.

A Grandmother’s Recipe

Difficulty: easy
Preparation Time: 1 hour