Sicilian recipe of Rinaloru dogfish auruduci with Amarola
The spectacular Sicilian recipe of Rinaloru auruduci with Amarola or sweet and sour dog dogfish with Amarola from Sciacca made with olive leaves
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Cooking tools:
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Plate
- Skillet
- Stove
- Spatula
- Wooden spoon
- Mixing bowl
- Serving platter
Ingredients
- Rinaloru (dog fish) 500 gr cut into slices
- Liqueur Amarola di Perollo with olive leaves 30 ml
- EVO Oil from Tenuta Gallinella Sciacca
- White onion 200 gr
- Red vinegar 50 ml or more depending on how sour it is
- Orange honey 40 gr
- Molino San Francesco semolina flour 100 gr
- Salt of Trapani
- Whole roasted "caliate" almonds 50 gr
- Raisins soaked for 10 minutes 30 gr
- Cumin powder "A sintimentu"… to taste
- Tender celery leaves 10
- Wild fennel 1 stalk
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