Spatula rolls with provolone and fried eggplant. Today's recipe is inspired by my Sicily and is designed for the greedy. The spatula, or flag pese or saber fish, it's one of my favorite fish: in Sicily, Calabria, Campania and Puglia is very widespread and loved, although in the rest of Italy it is quite difficult to find. As you know I love it: has white meats, little thorny, firm and lean and it's a good fish, cheap, versatile, rich in protein and Omega 3.
The spatula lends itself very well to be stuffed and rolled up because it has consistent and flexible meats. As long as you find a good fishmonger, not simple thing out of the four regions I've appointed. In Rome, For example,, I find the spatula though rarely but I had to learn how to fill it by myself. Its seasonality runs from June to September and, to replace it, you can use sole.
Spatula rolls with provolone and fried eggplant are a variation of the recipe of GIRELLE OF SPATULA traditional. A recipe perhaps even richer because the stuffing is composed of fried eggplant, grated bread crumbs seasoned with Basil and pecorino and provolone, that melting gives the slings a decided taste. If you want to save the line, you can try the LIGHT SPATULA SPATULA S GIRELLES, grilled eggplant, although obviously the result will be very different.
If you are lucky enough to find this fish in the fishmonger and who knows how to fillet it masterfully, remember that there are so many other recipes to try. From spatula fillets FRIED IN CUTLETS, spatula in GRATIN TORTIERA passing through the Rolls with bacon or the sweet tooth Parmigiana Flag Fish. In addition, with the bones and the head you make a FISH SAUCE for pasta. In short, What are you waiting for? Have a good day!
8 pieces of spatula already filleted by 20 centimeters each
200 grams of dry bread crumbs
50 grams of grated pecorino cheese
salt and pepper, to taste
extra virgin olive oil, to taste
1 clove garlic, minced
fresh basil, to taste
a purple eggplant or black
peanut oil for frying, to taste
120 grams of spicy provolone
Wash the eggplants, remove the ends and cut widthwise into thick slices about half a centimeter. Salarle e lasciarle almeno 30 minuti in uno scolapasta pressate con un peso a perdere l'acqua di vegetazione. Then fry in vegetable oil. Drain on paper towels.
Wash and dry the fish flag and roll out each piece on a silver platter with the skin facing up. Preheat the oven at 200 degrees. In a bowl mix the breadcrumbs, grated pecorino, finely chopped garlic, basil into small pieces. Add salt and pepper and add to much oil as required to mix everything: you have to make a soft but grainy.
Arrange the slices of fried aubergines (regulator with the width) for the whole length of each slice of fish, then cover with the breadcrumbs seasoned and distribute some provolone die. Roll up on itself the flag fish, stopping the swivel with a toothpick.
Review each swivel of flag fish and fried eggplant in the madeover bread and pecorino mixture, well join him on all sides, especially on top, to give the cooking fish a good golden look. Put swivels, season with a little oil, on a baking tray lined with parchment paper and bake for 10-15 minutes, based on the size of the swivels, until they are colourful. Let the svolers rest for five minutes before serving. Bon appétit!
MATCHING: We choose a white Doc Etna for this classic cuisine of Messina. We suggest "Nerina" prodotto dall'azienda Girolamo Russo, based on native grapes (including Carricante to 70%) with a passage of six months in barriques. E' un vino molto profumato (white flowers and fruit), the good acidity.