For all lovers dl fish, a recipe not to be missed.
The peculiarity is in this sauce for which I was inspired by the chef
Cannavacciuolo.
The grouper must be fresh …
You are in Rome? Zone North Rome?
The award-winning fish “Capo d’Anzio” waits you in Piazza Luigi Diodati,
Tuesdays, Wednesdays, Fridays and Saturdays, with a spectacular catch!

Recommended wine:
Malvasia di Salina “Capofaro” Tasca D’Almerita 2011
a Sicilian white long persistence,
aromatic and intense citrusy aftertaste.

And now … LIGHT THE FIRES!

INGREDIENTS:

-8 Grouper fillets

-400g Of penne

- Extra virgin olive oil to taste

-1 Clove garlic

-1 Shallot

- 3 slices of homemade bread

-1 Sprig of thyme

-Brodo Chicken to taste

-salt And pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a pan, place the oil and a clove of garlic,
as soon as it is browned, add the
grouper fillets cut into pieces,
when the fish is lightly browned,
pour in the white wine and cook.
For the bread sauce:
the chef uses the bread Coimo, but only those that live near   Maggiore Lake
can use it, I used a good homemade bread.
Cut the bread  and put it in the oven to roast.
As soon will be toasted in a skillet, place the oil shallots and a sprig of thyme,
pour the toast and cook adding
a couple of ladles of chicken broth.
Whisk the blender and pass the sauce.
Cook the penne, drain put them in the pan
with ragout of grouper and serve on a bed of bread sauce.

Et voila … a dish to replicate!