Ray with Sauce Bell peppers

Rinse the skate and, if using a whole specimen, remove the wings; alternatively, weigh out approximately 700 g (24.69 oz) of ready-made wings. Bring to a boil plenty of salt water in a shallow pan wide, maintaining a steady boil before immersing the fish.

Place the skate wings in salted water and boil for about 20 minutes. Check for doneness when the flesh is tender and separates easily from the cartilaginous parts, without completely falling apart.

Drain the skate, let it cool enough to handle, and carefully remove the skin and cartilage. Scoop out all the flesh, keeping it in evenly sized pieces, then arrange it on a serving platter.

Pour the extra virgin olive oil into a shallow pan and add the two cloves of garlic whole. Fouls gently sauté over medium heat until the oil becomes fragrant and the garlic turns a light golden brown; remove it before it darkens to avoid bitter notes.

Cut the bell peppers into small strips and add them to the flavored oil. Cook for about 10 minutes. over medium heat, stirring occasionally, until they soften and release their aroma without burning.

Add the chili pepper spicy, then pour the tomato passata and dry white wine. Season with salt to taste and door the mixture to a light boil, so that the wine can mix with the sauce without losing too much liquid.

Let the sauce cook for about an hour over medium heat, stirring when necessary. Consider it ready when bell peppers and tomato form a soft and creamy mixture, free of excess water and with a full aroma.

Pour the still-hot sauce over the skate meat on the plate. Distribute it evenly so that every part of the fish is coated in the sauce and can absorb its flavor while resting.

Cover the dish and let the skate marinate for at least two hours. This allows the creamy sauce to penetrate the flesh and meld the flavors; serve the dish cold, even the next day.