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Ingredients for 4 people
  • 12 oz PGI Gragnano Eliche Giganti
  • 12 oz Monkfish
  • 2 Red peppers
  • 1 Clove of garlic
  • to taste Copped leaf parsley
  • to taste EVO oil
  • to taste Salt


  1. Clean the monkfish, remove the skin, fillet it and cut it into cubes.

  2. Wash the peppers, cut them into julienne strips and sear them in a pan with oil, adding a little salt.

  3. In another pan, sauté the oil and the minced garlic, add the monkfish cubes and cook for 10 minutes, finally adding a little chopped parsley.

  4. Cook the PGI Gragnano Eliche Giganti in abundant salted water, drain when al dente and incorporate them into the monkfish. Also add the peppers and mix everything together. Arrange on a serving dish and serve.


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