In a saucepan, prepare the sauce by frying the tomatoes, green pepper, garlic, parsley, lobster and shrimp in the oil. After adding about half a liter of water, dip the fish left, cover the pan, boil for 15 minutes and serve. For lovers of spicy, add chilli to taste.
by “Termoli e la sua Antica Cucina” – Angelo Santagostino 1989
700 gr of assorted fish (cod, baby cuttlefish, “teste”, “occhialini”, lobsters, corn on the cob)
500 grams of fresh tomatoes
1 green pepper
2 cloves of garlic
parsley
1/2 glass of extra virgin olive oil
We should never be tired of admiring the Beauty that surrounds us, to understand the essence of living. The Foods, the objects, the places, the People, the atmospheres go through our lives, talk about us, our living and sharing, in search of Beauty and knowledge. To tell a story of passion and love.
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