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Capelli d angelo n.100 a la plancha, with mackerel, pingtung eggplant, and ricotta cream

RECIPES LA MOLISANA


Capelli d angelo n.100 a la plancha, with mackerel, pingtung eggplant, and ricotta cream

 
PREPARATION
DIFFICULTY
Medium

INGREDIENTS:

  • Capelli d'Angelo n.100 La Molisana   320g
  • Sheep ricotta cheese   200g
  • Milk   100g
  • Mackerel fillets, pin-bones removed   4 pieces
  • Bunch of thyme   1 piece
  • Lemon zest   1 piece
  • Extra-virgin olive oil   to taste
  • Ginger   to taste
  • Salt and pepper   to taste
  • Parsley   to taste
  • Pingtung eggplants   5 pieces

INSTRUCTIONS:

Slice the eggplants lenghtwise, leaving the footstalk.

Dress it and bake for 10 min. at 180 C°/356 F°. Dress the fillets, and bake for a very few minutes.

Whisk the sheep ricotta cheese with milk, oil, salt and pepper until soft peaks form.

In boiling salted water cook the Capelli d'Angelo 100 and let them cool down. Oil, lay them out and fold with the eggplants and the mackerel fillets, until a small long shaped roll form. Sear each side of the roll into a pan with small oil until the skin is a uniform, golden brown. Cut in halves, showing the stuffing and place on the cream. Garnish with lemon zest.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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