300 grams of creamy peeled tomatoes
2 garlic cloves
extra virgin olive oil
Cut the cock in 4 pieces and aflame it. Put in a saucepan the creamy tomatoes, garlic, plenty of basil, paprika and extra virgin olive oil. Marinate for at least 12 hours.
Then cook the cock on a high flame greasing it with its aromas for about 25/30 minutes.
When it is ready, put it in a dish with some creamy tomatoes and decorate with some basil.