Creative concept: Florence Wibowo
Preparation time: 75 minutes
Filling time: 20 minutes
ingredients (4 people)
Tomatoes San Marzano, cut
Eggplant, peeled and cut
Mozzarella milk flower
Grive fish fillets of 10 cm
Wheat flour, neglected, W 480
oil for frying
- Heat a piece of olive oil in a pan, sauté coarsely chopped garlic and add the tomatoes and a sprig of basil. Boil for 15 minutes, pass through liqueur and continue to cook for a few minutes. Season with salt.
- Heat a pinch of olive oil in another pan, coarsely chop the second garlic and add the eggplant cubes and oregano. Cook for 10 minutes and season with salt.
- Cut the mozzarella into 4 slices. Mark the fish fillets lengthwise on one side. Place a slice of mozzarella and basil leaf on half of the fish fillets, cut side down; This is followed by another piece of fish fillet with the cut side up. Flour each “package” well, dip in the beaten eggs and fry in a pan with plenty of olive oil. Drain on kitchen paper.
- Place the tomato sauce in the middle of the plate, arrange on each “pack of fish” and garnish with the eggplant cubes.
The Falstaff wine recommendation
Azienda Agricola San Salvatore 1988
2018 Elea greco paestum (92 Falstaff points)
Hela yellow straw. Slightly spicy on the nose, then white truffle, dried banana and a hint of white pepper. Juicy on the palate and with a delicate fusion.
Recipe from Falstaff’s cookbook “Italy’s Best Recipes”.