Creative concept: Florence Wibowo
Preparation time: 75 minutes
Completion duration: 20 minutes
ingredients (4 people)
garlic cloves, peeled
San Marzano tomatoes, chopped
Melanzane, peeled and diced
Mozzarella fior di latte
Tobacco fillet 10 cm
Wheat flour, non-slip, W 480
olive oil for frying
- Heat a drop of olive oil in a pan, brown a roughly chopped clove of garlic and add tomatoes and a sprig of basil. Cook for 15 minutes, stir in the liquor and continue cooking for a few minutes. Season with salt.
- Heat a drop of olive oil in another pan, roughly chop the second clove of garlic and add the eggplant cubes and oregano. Boil for 10 minutes and season with salt.
- Cut the mozzarella into 4 slices. Cut the fish fillet lengthwise on one side. Place a slice of mozzarella and a basil leaf on half the fish fillet, cut side down; This is followed by another piece of fish fillet cut side up. Cool each “package” thoroughly, dip in 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, spread a “tail-pack” on top of each one and decorate with eggplant cubes.
Falstaff wine recommendation
Azienda Agricola San Salvatore 1988
2018 Elea greco paestum (92 Falstaff points)
Light straw yellow. Slightly spicy on the nose, then white truffle, dried banana and a little white pepper. Juicy in taste and with a delicate melt.
Recipe from Falstaff’s cookbook “Best Italian Recipes”.