Tag: sea

when the sea meets the vegetable garden – Italian Cuisine

A rich proposal, which can be a delicious appetizer or a super greedy second course. Here's how to prepare them

When you are looking for a dish that suggests freshness and at the same time gives you rich and harmonious flavors, try to imagine some eggplant rolls stuffed with mullet and tomato with mint leaves. How about? Are you already looking forward to the first bite?

The roll in itself it refers to a small treasure chest full of taste, the union eggplant and tomato is a classic of Italian cuisine, the addition of mullet, a highly prized fish, gives the preparation that something that makes it a little sophisticated.

The mullet, an extraordinary fish

It is small, very tasty, does not need long cooking, it can be cooked in humid, baked, fried, marinade or leave raw in a tartare. There are a thousand reasons to bring the mullet to the table, a fish with a pink / silver skin, a strong taste of the sea, lean meats rich in minerals, such as calcium and phosphorus. The beginning of autumn is the best time to fish for them because they reproduced in spring and there are so many of them. The only drawback is the number of thorns, which however does not prevent them from being appreciated.

Eggplant, fried and fried only

Do not be horrified by you last-minute health enthusiasts: for this dish the aubergines are fried. But rest assured: we know that a fried, done well, is still considered a very valid method of cooking. So get yourself a great one peanut oil, the most suitable for frying, is don't skimp on quantities. The slices of aubergine, lightly floured, will cook in a few minutes without absorbing the oil that terrifies you so much.

How to make eggplant rolls stuffed with mullet and tomato

Ingredients

4 mullets, 2 round aubergines, flour, salt, tomato sauce, mint leaves, peanut oil for frying, breadcrumbs, extra virgin olive oil, grated parmesan.

Method

First wash the aubergines, slice and flour them. In a non-stick pan, heat the peanut oil and when it is hot, fry the aubergine slices. Drain them and let them dry on a plate covered with a sheet of absorbent paper. Meanwhile, in a pan, cook the mullet fillets in a little extra virgin olive oil. Once ready, chop them, add salt and mix them with the breadcrumbs. Add the chopped mint leaves and place a little of this mixture on each slice of aubergine. Roll them up and place them in a pan with extra virgin olive oil and a few tablespoons of tomato sauce. Sprinkle the eggplant rolls with grated Parmesan cheese, finish with a drizzle of oil, bake in a preheated oven at 180 ° for 15 minutes and then serve.

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Turbanti di sea bass and courgette recipe with tuna – Italian Cuisine

Ingredients

4 sea bass fillets
2 courgettes
100 g drained canned tuna
2 coppery tomatoes
garlic
parsley
basil
chives
chili pepper
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

For the recipe of sea bass and courgette turbans with tuna, grate one of the two courgettes with a large hole grater. Stew it in a pan with a tablespoon of oil, salt and pepper for 3-4 '. Add the chopped tuna and a sprig of chopped parsley and basil with a little garlic and cook for another 1-2 '. Slice the other courgette into thin strips, helping yourself with a mandolin.

Peel the fillets and roll them into a turban, leaving the part that was in contact with the skin on the outside. Surround them with two slices of courgette, arranged in a ring. Fill the turbantini with the tuna courgettes and secure them with toothpicks. Cut the tomatoes into thick slices and arrange them on the bottom of a baking dish, leaving the 4 larger central slices in the center.

Place the 4 turbans on the latter. Drizzle with oil and bake at 200 ° C for 20-25 ', then remove the turbantini with their 4 tomato slices from the pan; add the chopped chilli, basil and chives in the pan and mash the remaining tomatoes with a fork, obtaining a sauce: serve it with turbantini.

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Sea bass recipe with olive pesto and candied lemon – Italian Cuisine

Ingredients

sugar
50 g white wine vinegar
120 g Taggiasca olives
extra virgin olive oil
1 untreated lemon
4 sea bass fillets
1 stalk of celery

Duration: 45 min

Level: Easy

Doses: 4 people

For the olive pesto
Prepare a syrup: cook 50 g of sugar with 50 g of white wine vinegar in a saucepan for about 5 minutes, then leave to cool. Blend 120 g of pitted Taggiasca olives with the syrup and 1 tablespoon of extra virgin olive oil.

For the candied lemon
Obtain the zest of 1 untreated lemon with a potato peeler; squeeze the juice. Cut the zest into chunks and blanch for 1 minute in boiling water. Drain and cook it in a saucepan for 15 minutes with the lemon juice and 80 g of sugar.

For the sea bass
Cut 4 sea bass fillets in half and roast them in a non-stick pan with a drizzle of extra virgin olive oil, first on the skin side for 5 minutes, then on the pulp side for 1 minute. Salt at the end.

To complete
Serve the fillets with 1 clean celery stalk cut into diamond shapes, its washed and dried leaves, the olive pesto, the candied lemon and, to taste, chopped green olives and pieces of lemon pulp.