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!
2 comments
Boniiii a little fancy but we see. Have a good day
Thanks Hedwig, but they are easy enough to see!!!