Peppery swordfish slices with eggplant, Sicilian pecorino cheese and tomato jam

Peppery swordfish slices with eggplant, Sicilian pecorino cheese and tomato jam

Peppery swordfish slices with eggplant, Sicilian pecorino cheese and tomato jam

Ingredients:
– 400 g swordfish
– 2 purple eggplants
– 150 g Sicilian peppery pecorino cheese
– 100 g breadcrumb
– 50 g parsley
– 1 clove of garlic
– pinch of salt
– pepper
– oregano

For the jam
– 6 green tomatoes
– 100 g sugar
– 5 g balsamic vinegar

Onion jam
Finely dice onion, mix with balsamic vinegar and sugar then simmer for half an hour until it gains a jam-like consistence.
Cut eggplant to thin slices, salt it then, after a few minutes, soak the moist seeping from the eggplant with a paper towel. Fry both sides on extra virgin olive oil for 2 minutes each. Soak the excess oil with a paper towel.
Cut swordfish to thin slices as well, season to taste with salt and pepper and fry on oil for two minutes on each side.
Place baking parchment in a baking tray and start layering the ingredients, alternating between them. Swordfish, eggplant, 1 cm thick pecorino slice, swordfish, eggplant, pecorino. In a small tray, mix breadcrumbs, parsley, salt, pepper and some olive oil. Drizzle over mille feuille. Bake in the oven for 7-8 minutes at 180 °C. The dish is ready to serve.

AKADEMIA ITALIA 12. episode: Olaszország legdélebbi pontján készült bor Flora & Alessandro

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