Cephalus - Sardinian Recipe

Cephalus - Sardinian Recipe

»» Italian name: Cefalo alla Sarda

Cooking Recipes (Sardinia - Italy)


Ingredients:

• A Cephalus of 1.2 kg
• 3 bay leaves
• extra virgin olive oil
• salt
• pepper

Preparation:
There are many species of Cephalus, the most common color dark and stocky.
The organic food will greatly affect the taste of meat comes from then oxygenated and unpolluted seas, the meat is one of the most excellent if a little greasy, and conversely, if it comes from polluted areas the quality will deteriorate to the point of have to throw everything.
The small Cephalus can be left whole and are delicious grilled, while larger ones are better is cut into pieces and cooked in the oven or white.
Then cut the belly of the Cephalus, Privatel the innards, then squamatelo and wash thoroughly.
Then cut into 4 chunks and strung on a skewer, alternating with bay leaves. Salt it, pepatelo and cook on the grill basting with some oil.
Finally, serve the fish accompanied with a good bottle of red wine rather than light or pink, for example, a Carignan Sulcis.