Hello all s you
the recipe today and 'Chef Martin Martignon, professor of cooking class I am attending.
The topic last night was the chocolate and its transformation into making chocolates and gifts for the holidays 'season, Piedmont Mannon tartufini Kisses Praline Rocher and Madame took shape before our eyes, amazed at the simplicity' explanations of Martin.
never seen so 'many fingers sucked in my entire life! We come to
recipe today that 'a fish (today and' Friday ') and it' easy to make with one difficulty ', the formation of the roll that I hope to explain clearly.
Serves 4 500 grams of eggplant
cleaned and thinly sliced \u200b\u200b
500 grams of monkfish (anglerfish) Private skin and divided into 2 fillets
200 grams of medium shrimp
Chopped parsley Salt and pepper Oil evo
start with grilled eggplant on both sides.
Take 2 sheets of plastic wrap and microwave them to join overlapping 2 cm.
arrange the eggplant on the film, forming a rectangle and overlapping slightly. We have
salt eggplant, placed in the center the two fillets of monkfish and prawns, fish, climb and pepiamo the end we have this:
I hope that the both explicit photos.
Now we must roll up the eggplant helping around the fish with plastic wrap, roll it we got the scroll on the work plan to close the two sides. We
holes with the tip of a knife on the bottom of the roll, that 'the part that lies on a baking sheet.
This helps bring out the cooking liquid. We have
the plate in the oven at 180 degrees for about 35-40 minutes.
wait for it to cool completely before cutting the roll into slices.
Arrange the slices on a plate, pour a little olive oil and chopped parsley, serve with tomato sauce is cooked with a clove of garlic, a drizzle of olive oil, salt and pepper.
The wine chosen to match the Enoteca Vanni "lecantinedeidogi" and 'Muller Thurgau a company Egger Ramer
Enjoy
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