Home » Banner fish and Bacon rolls with chicory

Banner fish and Bacon rolls with chicory

by Ada Parisi
5 min read
Involtini di pesce bandiera e pancetta con puntarelle

Today of the tasty flag fish rolls (in Sicily we call it spatula fish) and bacon accompanied by puntalle. A fish dish for gooeyes and gourmets, which combines the flavor of bacon, the softness of the fish flag, a delicious stuffing and the freshness of the Roman puntalle, that is, the shoots of the cicoria, which are now in season. If you can prepare them for the grill, the result will be even better. But even on the grill or in the oven the result will be spectacular.

As you know, the spatula is a blue fish typical of Southern Italy, from white meat, lean and versatile. Is’ season from June to September and it's very good FRIED IN CUTLETS, as an ingredient for TORTIERE GRATINATE or Rolls, in delicious Parmesan fish or prepared SLINGS STUFFED and baked. Is, with the bones and the head, you can prepare an amazing FISH SAUCE to season the noodles, In short, it's a versatile fish, widespread in Calabria, Sicily, Campania and Salento, and decidedly little known in other regions. That deserves more attention.

These flag fish rolls and bacon with puntalle take advantage of the well-established combination of bacon and fish and also have a baked bread filling (the famous 'bread cunzato’ Siciliano) and provolone. In short, How would my father, ' you do eat '. Should you find the spatula to keep an eye out. That being said, you can try to make them with another white fish like sole, but also with sea bass or sea bream filleted and the result will please you equally. If you love this type of recipes, Also have a look at all my RECIPES WITH BLUE FISH and my SICILIAN RECIPES. Have a good day!

Involtini di pesce bandiera e pancetta con puntarelle


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



8 pieces already slipped off by 20 centimeters each of banner fish
200 grams of dry bread crumbs
16 slices of bacon thinly sliced
50 grams of grated pecorino cheese
100 grams of cheese or provolone
salt and pepper
extra virgin olive oil as required
1 clove garlic, minced
half a glass of white wine


500 grams of chicory
6 anchovy fillets in salt Cetara
1 clove of garlic
extra virgin olive oil as required
white wine vinegar as required
salt and pepper


Banner fish and Bacon rolls with chicory

Place in a bowl the breadcrumbs, the grated cheese and the finely chopped garlic. Add salt and pepper and add to much oil as required to mix everything: you have to make a soft but grainy. Chop the provolone. Wash and dry carefully the flag fish. Roll out each piece on a cutting board with the silver part of the ball side up and pour over the fish mixture of breadcrumbs and herbs, so that it is covered (but not too much, otherwise it will find it hard to roll up the rolls), then spread over a few diced provolone. Roll each roll on itself, then wrap each roll in two slices of bacon, so it is evenly coated. Secure with a toothpick.

Fry the rolls in a pan with extra virgin olive oil, turning them from all sides so that the bacon is golden brown and crispy, then Deglaze with white wine. Combine two or three tablespoons of hot water and cook, medium and covered fire, for about 15 minutes, until the liquid will not thickened. Fish cooks very quickly and must remain soft.

Prepare the salad of chicory. Put in a mortar (You can also use the blender) the anchovies and garlic and process them until creamy. Combine much extra virgin olive oil as necessary to obtain a fluid and homogeneous, then add the vinegar (I like to know that a lot of vinegar, but you decide what). Season with pepper and adjust salt if necessary, then season with this sauce puntarelle.

Composition of the dish: cut each fish roulade flag in two parts (It is more beautiful when you see the inner glutton!) and lay the fish on a bed of chicory. Serve immediately and enjoy your meal!

MATCHING: We suggest a classic method sparkling Oltrepò Pavese, millesimato 2010, produced by the company Cicognola Castle. The wine is called 'more and it is produced using only the grape variety Pinot Noir, with a yeast aging between 18 and 24 months. It smells of citrus, with hints of yeast, with a fresh taste and a sour note that, in this recipe, She manages to balance the fattiness of the bacon.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Hedwig 23 February 2015 - 17:11

Boniiii a little fancy but we see. Have a good day

Sicilians creative in the kitchen February 24, 2015 - 12:48

Thanks Hedwig, but they are easy enough to see!!!


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.