Ainame grilled with tomato sauce

The approximate amount for Aioname is around 50g per serving. Make a cut into the skin and then make a fillet, sprinkle salt and white pepper on both sides to blend.

Make potato galettes.
Peel the potatoes, slice them thinly with a slicer, then shredd them into shredded pieces. Transfer to a bowl, sprinkle with salt and rub well.

The potatoes gradually come out of water, so squeeze out the moisture thoroughly, then add melted butter and mix.

Spread [3] thinly in a frying pan filled with olive oil and cook over medium heat. Add the unsalted butter that you torn off halfway through and bake for about 7 minutes on each side. Just brown the two sides and brown them.

Sprinkle olive oil in another frying pan and heat it. Once warmed enough, cook the skin of the sachet with flour sprinkled on it. The flesh is prone to arching, so it's a good idea to hold it down from above with chopsticks or something similar.

Add the crushed garlic to a frying pan to add a scent, then after about 4 minutes, remove the garlic and turn the Ainame over. During the process, wipe off any excess oil with a cooking sheet or something similar.

Once the whole Ainame is cooked, remove it into a batter. Add white wine and clam juice to a frying pan and simmer for about 2-3 minutes to make the sauce.

Chop the black olives into 2-3mm squares and roughly chop the capers. Add basic tomato sauce, black olives, capers, oregano, and Italian parsley to the frying pan from [7] and turn it into a sauce to adjust the flavor.

Remove the sauce from [8] from the heat and turn into a bowl of about 1 ladle for each serving. Place the meat of the bean paste and 1/8-sized potato galette on top of the sauce.

Finish with Italian parsley and pour olive oil over it.