Ingredients for 2 people:

• 600 grams of “spigola” fish
• 50 grams of flour
• 4 oranges
• 30 grams of vegetable margarine
• salt
• garlic
• 20 grams of butter
• spinaches
• 100 grams of potatoes.

Proceedings

Squeeze the oranges and draw the whole juice, from the peel draw some listellinis type matches. Boil the potatoes, boil the spinaches and cook them with butter and salt. Form some timballis.  

Clean the “spigola” fish and open it in two parts, remove the central thorn and those of the stomach. Pour in the pot and a whole clove of garlic, as the oil becomes hot, flour the two fillets of “spigola” and place it in casserole, brown from both the sides, pour some brandy, put the juice of orange and the listellinis of the peel, cook all the ingredients.

When the sauce has thickened serve the “spigola” in two dishes and furnish with potatoes and timballo of spinaches.  

Ingredients for 2 people:

• 10 big shrimps of the Jonio
• clove of garlic
• parsley
• 20 centilitres of oil extravergine
• 4 slices bread
• Italian brandy
• 500 centilitres of fresh whipped cream of the Arneo

Proceedings

Pour in a pot the oil, place the whole garlic, as the oil is hot place in the pot the shrimps.

Cook for 5 minutes, pour the brandy. Immediately pour the whipped cream and cook until the sauce doesn't become dense.

Serve in the dishes and furnish with the toasted bread slices and some coriander of parsley.