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Recipe Hazelnuts Monkfish Wrapped In Eggplant


eggplant, angler fish, cherry tomatoes, white bread, salt, pepper, sugar, basil, extra virgin olive oil, fresh cream


We clean the skin from the tail and tagliamola fish fillets, the sgrassiamo carefully removing all the cartilage, cut it into small pieces and put the fish in a food processor, pour the fresh cream and frulliamo, add a small amount of tomato paste to give it a pinkish color. Cut the eggplant into thin slices and put them on a sheet of cellophane, then pour over the stuffed strips that we have prepared before, smear, put the fillet in the center with olives and rolled up the whole shutting down well to the extreme cellophane. Now prepare the mixture of basil, salt, pepper, parsley, then cut the discs prepared than before and we remove the cellophane, at this point we can play some music to cook in the pan. Once cooked, can garnish with basil,

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