Olbia-style breed

Blanch Cook the skate in salted water for five minutes. Drain when the flesh is just firm, then let it cool enough to handle. Carefully remove the skin and all the cartilage, keeping only the clean flesh. This step should leave the fish whole, without overcooking it to avoid drying it out.

Finely chop the parsley together with the cloves of garlic and to the chili pepper. Cut the herbs into small, uniform pieces, so they can flavour the oil evenly during cooking. soffritto. Keep the mixture ready before starting cooking, to add it to the oil without interrupting the preparation.

Pour the extra virgin olive oil into a skillet wide and add the chopped garlic, parsley and chili pepper. Gently sauté Cook over medium heat, stirring, until the garlic is lightly golden and the aromas of the herbs diffuse without burning. Keep the sauce thin and aromatic, avoiding over-browning.

Cut the cherry tomatoes in half and join them to the soffritto. Salt Cook for about ten minutes, stirring occasionally, until the tomatoes soften and the bottom becomes juicy. The tomatoes should be wilted and well-blended with the oil, with a gentle, steady but not aggressive boil.

Pour the vinegar into the skillet and let it blend with the seasoning. Stir gently to distribute the acidity throughout the pan and wait for the pungent aroma to fade, a sign that the vinegar has integrated with the tomato and oil. Don't prolong this step longer than necessary, as the liquid will serve to flavor the skate.

Cut the cleaned skate into regular pieces and add them to the sauce. Continue cooking for another ten minutes, turning the pieces carefully so as not to break them apart. The preparation is ready when the fish is hot even in the center, the bottom appears well mixed and the pieces are coated with the sauce. cherry tomatoes.

Turn off the heat Let the Olbia-style skate rest for an hour before serving. While it rests, the fish absorbs some of the seasoning, and the vinegar blends with the tomato and herbs. Keep the dish in the refrigerator. skillet, covered, so the bottom stays moist and the flavors are distributed evenly.