From what has not happened to me: an afternoon all to myself! I took 4 hours and now I'm dedicating allowed to post any recipe I left on standby waiting for the right moment. What peace, what peace of mind, I arrived home at 14:00, I held a quick meeting pranzettino only my needs, I started to walk naked and I had lunch on the terrace enjoying my last flower Jasmine. It 'a smell and sight: the wall seems sprayed shaving cream! Then I made some coffee, I turned on the PC, and along with this intoxicating smell of coffee and jasmine I'm about to descivervi dinner a few nights ago: simple, genuine and summer.

Ingredients:
1 grouper from 700-800g
10 cherry tomatoes
30 grams of pecorino romano
a handful of capers
8-10 olives
a sprig of parsley
few slices of lemon
1 clove of garlic
pepper to taste
oil to taste
Procedure:
Clean the fish intestines and depriving him of squamandolo, do I do I do of confidence from my fishmonger. Put the bottom of a baking dish a little olive oil and a little finely chopped garlic. Place the grouper in the belly, and introduce some folgiolina parsley and 2-3 slices of lemon. Season the fish with olives, capers, chopped parsley, tomatoes and chopped garlic. Sprinkle the fish
cheese, pepper and sprinkle with one stroke oil. Sprinkle the fish with wet hands with water. Bake at 200 ° for 20 minutes. Serve the fish topped with barbed and gravy, olives, capers and tomatoes.

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