The pezzogna is one of the fish considered to be waste, but has a great taste and the recipe to prepare it in foil is very simple!
La recipe of Pezzogna al cartoccio it is one of the oldest that Naples can ever boast.
The Pezzogna is by now a little caught fish, even if in ancient times it is said that it was one of the most numerous species.
It is a deep-sea fish and, nowadays, it is sought after for the delicacy of the flavor of its meat. You can fish in Capri, but only in areas known by elderly fishermen.
La recipe of Pezzogna al cartoccio it is, as mentioned, very old and born from the idea of creative recycling of waste fish, which the Neapolitan fishermen did not throw back into the sea.
Here are all the steps of the procedure.
Ingredients
- 2 pezzogne from 800 gr
- 2 cloves of garlic
- 1 parsley
- 2 glasses dry white wine (such as Greco di Tufo or Falanghina)
- 20 ml extra virgin olive oil
- salt and black pepper to taste
Clean the fish
Clean the Pezzogne eviscerate, squamming them on both sides removing any blood residues as much as possible. Prepare a pan lined with silver paper for food and lay the fish. Garnish the fish by adding one, inside the previously opened belly cavity clove of garlic made into slices, a few leaves of parsley, salt and pepper. Sprinkle the top of the peaches with another salt and another pepper, sprinkle them with extra virgin olive oil.
Feed the cartocci tightly closed
Bake the cartocci a 200 ° for 7 minutes, after having folded them on themselves creating a chamber in which the fish will cook keeping all the aromas inside. After the first 7 minutes of cooking, open the cartocci e sprinkle the fish with white wine and other oil if necessary. Close the cartocci and cook the Pezzogne for other 7 minutes. Check the cooking of the fish by removing the plug in the side of the tail: if it will be tender then they can be served accompanied by their cooking sauce and freshly ground black pepper.
