Burrida

dispose of

1 or 2 kg of seafood dogfish
15 nuts
1/2 l of white vinegar
extra virgin olive oil
garlic
parsley
onion

procedure

Remove the heads and gutted fish by putting aside the livers to boil in a saucepan aside. In a pot boil salted water, pour the fish and cook for 20 minutes (depending on their size). At the end of cooking, drain and let cool, peel them, cut them into pieces and place in a salad bowl. In a skillet over low heat put oil, garlic, onion, chicken livers, chopped nuts; when the mixture is blended, add the vinegar and boil for 6 minutes until you have a sauce that you pour hot, the fish slices. Allow to cook for one day and then serve it as an appetizer.