
Dish
Spigola alla pitarillara
Sea Bass Pitarillara Style
Spigola alla pitarillara is a dish that is made by first sautéing onions and garlic in olive oil. Fresh sea bass is then added to the pan and cooked until golden brown. A tomato-based sauce is then added to the pan, along with capers and olives. The dish is then baked until the fish is cooked through. This dish is typically served with a side of pasta or crusty bread.
Origins and history
Spigola alla pitarillara has been a staple in Sicilian cuisine for centuries. The dish originated in the coastal town of Pitarra, and has since become a classic Sicilian dish.
Dietary considerations
This dish is not suitable for those with fish allergies.
Variations
There are many variations of this dish, including the addition of anchovies or red pepper flakes to the sauce. Some recipes also call for the use of other types of fish, such as swordfish or tuna.
Presentation and garnishing
Spigola alla pitarillara is typically served in a baking dish, and can be garnished with fresh herbs or lemon wedges.
Tips & Tricks
To make this dish even more flavorful, try adding a pinch of saffron to the tomato-based sauce.
Side-dishes
This dish is typically served with a side of pasta or crusty bread.
Drink pairings
This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.
Delicious Spigola alla pitarillara recipes
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