Ingredients:

Palamita
Evo Oil
Peppercorns, bay leaves
Halls

Preparation:

Boil the palamita in rocchi or filleted respecting this proportion: one kilogram of palamita, six liters of water, two ounces of salt. Cook for about 40-45 minutes without overboiling the water, controlling the boiling with a lid, in short, simmer the water. Once drained, bone the palamita rocchi if not previously filleted. Pat dry with a cloth and let dry for about 10 to 12 hours. Place the palamita pieces in glass jars with added oil, peppercorns and bay leaf. Sterilize the resulting jars and consume immediately, preferably within the next few days.

Recipe of a retired island restaurateur

Difficulty: average
Preparation Time: 1 day.

My Agile Privacy

This site uses technical and profiling cookies. 

You can accept, reject, or customize the cookies by clicking the desired buttons. 

By closing this notice, you will continue without accepting.