Adriana Angelieri
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 6

Vostromo’s recipe Pronounced with the accent on i. It is a typical dish of Sardinian seafood, an original formula to embellish poor fish. This is the version from Cagliari based on catfish (Scyliorhinus canicola), but dogfish (Mustelus mustelus) or conger conger (Conger conger) can also be used. The important thing is that they are very fresh: among the ingredients there is the liver of the fish, very tasty but easily perishable. This must be consistent and pink in color, never watery or gray. In Cagliari the catshark are sold already clean and with the liver intact. Removing the skin takes a bit of experience and a lot of patience, so I suggest you ask the fishmonger for help. You can serve the dish as an appetizer or as a second cold.


  • 1200 gr dogfish
  • 350 gr walnuts in their shells
  • glass of extra virgin olive oil
  • 1/2 glass of white wine vinegar
  • 1 – 2 garlic cloves
  • sprig parsley salt


  1. Put a pot of water and salt on the stove.
  2. Cut the peeled and rinsed gattucci into pieces of three or four centimeters.
  3. Boil them for about ten minutes, then pull them up with a slotted spoon and put them to drain. This apparently simple step is decisive for success: the fish steaks must not be too dry, but the excess water must be eliminated, so I recommend synchronizing the various operations.
  4. First of all, pound the livers, the shelled walnuts, the chopped garlic and parsley in a mortar, very little salt. When the mixture is reduced to a pulp, pour it into a saucepan with the oil and cook it for a few minutes over a very low heat, stirring so that it takes on even color.
  5. Add the wine vinegar and raise the heat slightly.
  6. As soon as it starts boiling again, pour the hot sauce over the pieces of fish that you have placed in a baking dish. This should be just enough to contain them, so that the sauce does not spread to the bottom.
  7. Cover the container with cling film and place it in the refrigerator for a day before consuming.
  8. Avoid serving it too cold.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks