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
- 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.