Timbale of swordfish, Eggplant and mozzarella

A dish with an ingredient that I love very much based mozzarella di bufala campana Dop, that usually is eaten raw to exalt its extraordinary organoleptic properties. For this I invented a timbale enclosing a full-bodied heart of mozzarella within layers of fried eggplant and swordfish, in order for these layers ' protect’ the mozzarella and not let them overcook and become chewy. The imprint of the dish is distinctly Mediterranean flavors that emerge are delicate. For me it is a delicious appetizer, along with a glass of white wine cool slightly fruity, but in quantity is more robust’ is a strong second.

Ingredients for 4 people:

  • 350 grams of thinly sliced swordfish carpaccio type
  • a small round Eggplant
  • 10 piccadilly tomatoes
  • 200 grams of mozzarella di bufala Dop
  • oil as required
  • Salt
  • breadcrumbs
  • Basil for garnish
  • 4 aluminum molds

Cut the Eggplant into slices not too thin and put them in a colander: Add salt and let lose the water for at least half an hour. In the meantime wash and peel the tomatoes and cut them into cubes. Put them in a pan with a tablespoon of olive oil and a pinch of salt and cook for about 5 minutes. Preheat oven to 200 degrees ventilated.

Cut 4 ' cube ' hoax in and let them drain a little to eliminate the whey. Fry the eggplant in olive oil and dry excess oil. Oil well the Interior of each mold and dust with breadcrumbs: take the slices of swordfish deprived of outer skin and line the bottom and sides of the stencil.

Over the swordfish lay a slice of Eggplant, pressing down firmly, then a teaspoon of tomato and finally the cube of mozzarella di bufala. Cover with another Eggplant and finish with a slice of swordfish, pressing down well yet everything. Brush the surface of the timbale with a little oil and sprinkle with breadcrumbs.

Bake for about 10 minutes, until the fish is golden: Since it's very slim will cook quickly and mozzarella inside should not get to melt completely in order to maintain its texture. Upon removal from the oven, pass a knife around the timbales and, before turning on your plate, drain any excess liquid drops given by mozzarella. Garnish with a slice of fried eggplant, a little of the tomato sauce and fresh basil.

THE PAIRING: We recommend a white wine, slightly fruity, delicate flavor and dry, with good acidity. We suggest a Tyrol Sylvaner Doc.

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6 comments

Salt, sugar and cinnamon.. January 10, 2013 at 14:17

Good heavens! But if you step away from your parts, invite me to lunch?!? 😀 that cheeky!!! But if only the photo puts a mouth watering that I won't!

Reply
fratelli_ai_fornelli January 10, 2013 at 14:28

too kind!!! Come to dinner, We are in Rome…

Reply
Her Majesty the mozzarella di bufala | CappuccinoeCornetto January 8, 2013 at 23:23

[…] Timbale of swordfish, mozzarella and eggplant- Experiments of two brothers in the kitchen […]

Reply
Cranberry January 6, 2013 at 22:13

Gee Whiz guys, This is quite a unique dish!:D
You eat, you taste,a sample, You inzupetta in the filling leaking…a goodness!
Good!
Thanks for this recipe, added to the list and still…. Good luck!:D

Reply
fratelli_ai_fornelli January 7, 2013 at 11:48

Thanks! 😀

Reply

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