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INGREDIENTI:
• Verdure
• 2 pomodori
• 6 scalogno
• 2 spicchi aglio
• Coda di rospo
• 1 kg coda di rospo a tranci
• 75 g burro
• 2 dl vino bianco
• 2 dl passata di pomodoro
• 0,5 dl cognac
• 0,5 dl panna
• 0,4 dl olio extra vergine di oliva
• quanto basta sale e pepe
Gallery_Title_recipe_14495
Per la preparazione delle verdure: sbollentare 2 pomodori in acqua calda per 30 secondi, scolarli, sbucciarli, eliminare i semi e tagliarli a pezzetti. Sbucciare e tritare finemente 6 scalogni e 2 spicchi d’aglio. Per la preparazione della coda di rospo: in una casseruola rosolare 1 kg di tranci di coda di rospo in 30 g di burro e 0,4 dl di olio extra vergine di oliva. Continuare la cottura fino a doratura, togliere dal fuoco e conservarli al caldo. Nella stessa casseruola versare 45 g di burro, i 6 scalogni e i 2 spicchi di aglio tritati, rosolare a fuoco dolce ed innaffiare il trito con 0,5 dl di cognac e 2 dl di vino bianco, unire i pomodori a pezzetti, 2 dl di passata di pomodoro ed insaporire il tutto con sale e pepe. Cuocere la salsa a fuoco vivo per qualche minuto. Aggiungere i tranci di coda di rospo e cuocere per ulteriori 6-7 minuti. Togliere il pesce e disporlo su un piatto di portata. Aggiungere alla salsa 0,5 dl di panna e 50g di concentrato di pomodoro ed addensare, versandola successivamente sul pesce. Servire caldo.
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