burrida

burrida

Gattucio (Shark steak) with walnuts and pine nuts

 

ingredients

Serves 4
About 1.2kg of Gattucio (shark steak) sliced into steaks and skin removed
4 cloves of garlic
50g of pine nuts
50g of walnuts (without shells)
50g of breadcrumbs
A bunch of parsley
1 lemon
White wine vinegar
Extra virgin olive oil
Salt and pepper

method

Place the shark steaks in a pan with some cold water half a cup of vinegar and some parsley and cook for about 10 minutes over a medium heat. Remove the steaks from the pan with a slotted spoon and set to one side. Pass the stock that the steaks cooked in through a sieve and keep warm.

Crush the garlic and fry in a large pan with about 6 tablespoons of olive oil. As soon as the garlic begins to colour add the breadcrumbs, pine nuts and chopped walnuts with a tablespoon of vinegar and some salt and pepper. After a couple of minutes add the shark steaks to the pan and cook for a couple of minutes on either side. Now add a couple of ladles of your shark steak stock, bring to the boil and then turn down the heat and simmer for 5-6 minutes or until all of the liquid has been consumed.

Garnish with chopped parsley and wedges of lemon and serve with a cold glass of Vermentino di Gallura or similar white wine.

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