Today's recipe is good, simple and dietary: lightweight rolls spatula and eggplant. You will know by now that I am a huge fan of the flag fish (or saber fish or spatula fish, as we love to call it in Sicily). It is a blue fish resealed by a long silver ribbon from the white meats, Sode, with a few thorns, rich in protein and Omega 3. Is’ fished and widely used in Sicily, but also in Calabria, Campania and part of Puglia. In the family is one of the most loved fish and when it is in season, from June to September, we make extensive use of it in different preparations.
Is’ the fish with which we prepare our 'fish sticks'’ cooking it A CUTLETS. And it's also perfect for becoming the protagonist of tasty TORTIERE GRATINATE or Rolls. With the spatula, you can even prepare Parmigiana, adding it to slices with fried eggplant and tomato. Or tasty SLINGS STUFFED and baked, soft and tasty. Or a very delicate FISH SAUCE with which to season a wonderful plate of spaghetti.
However, since most of the preparations involve quite a few’ toppings, I decided to prepare with the spatula a personal version 'save line’ s girelles. Prepared with the same principle, that is, by making and then rolling the fish on itself and then cooking it in the oven, but with a light dressing. Inside grilled eggplant and seasoned with a chopped basil and garlic, and seasoned with a dash of extra virgin olive oil. Outside a sprinkling of crispy bread crumbs. A tomato salad to accompany these light spatula and eggplant rolls and your light dish, but tasty, is ready. Have a good day!
8 pieces of spatula already filleted by 20 centimeters each
70 grams of stale bread, grated
salt and pepper,to taste
extra virgin olive oil, to taste
a clove of garlic
fresh basil, to taste
a violet or streaked eggplant
Wash the eggplants, remove the ends and cut widthwise into thick slices about half a centimeter. Grilling on the plate, until they're soft, Salt them lightly and set aside. Tritare finemente l'aglio e il basilico, season with extra virgin olive oil, sale e pepe e condire le melanzane con questa salsa.
Wash and dry the fish with care flag and roll out each piece on a cutting board with the silver part of the balls facing upwards. Preheat the oven at 200 degrees. Arrange the eggplant slices (regulator with the width) for the whole length of each slice of fish and roll up upon itself the flag fish, stopping the rolls with toothpicks.
Ungere ogni involtino con poco olio e spolverizzare con il pane grattugiato. Place the fish on a plate lined with baking paper and bake for 10-15 minutes, depending on the size of the rolls. Servite il piatto con una insalata di pomodori, garlic and Basil. Bon appétit!
MATCHING: Un bianco Doc dell'Etna per questo piatto di pesce: We chose Valle Galfina, prodotto dall'azienda Scilio con i vitigni Carricante e Catarratto: characterized by aromas of white flowers, dry taste, with good acidity and minerality.