Burrida of Race

Finely chop the garlic and parsley, then pour them into a shallow pan with oil. Gently sauté slightly over medium heat, without darkening the garlic: the battuto It must release a scent and take on a slightly golden color, maintaining a clean aroma.

Add the canned whole peeled tomatoes, someone bay leaves and theraisins. Salt and let it cook over medium heat, stirring occasionally, until the tomato is well blended and the sauce takes on a soft and slightly reduced consistency.

Just before removing the sauce from the heat, add the white wine vinegar and stir it in. Continue cooking for about five minutes, so that the vinegar blends with the tomato without completely losing its acidity.

Clean the skate thoroughly and boil it in salted water until cooked. The fish should be tender and easy to handle, without falling apart excessively. Drain and let it cool, so the flesh will firm up and be easier to slice.

When the breed is cold, cut it into chunks Proceed gently to keep the pulp intact and obtain fairly uniform pieces, so that each portion collects a balanced amount of sauce.

Arrange the skate pieces in a shallow pan or suitable container and cover them with the still-hot sauce. Spread it evenly, making sure the dressing covers the entire surface of the fish.

Let the preparation cool completely, then cover it and place it in the refrigerator for at least twenty-four hours. Resting allows the fish to absorb the aroma of thebay leaf, the sweetness of theraisins and the acidity of the vinegar.

Serve the skate burrida cold, after chilling in the refrigerator. Serve when the sauce has adhered well to the pieces and the sweet and sour flavors are well-balanced; stir gently to avoid breaking the flesh.