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FILET OF PEZZOGNA AND RED SHRIMPWRAPPED IN AUBERGINE SERVED ON A BED OF VEGETABLES
COUS COUS AND PUREE OF GREEN TOMATOES
Ingredients
- 300gr Pezzonga*
- 100gr shrimps
- 20gr extra virgin olive oil
- 40gr aubergine
- 20gr courgette
- 20gr carrots
- 30gr green salad tomatoes
- 10gr pesto
Cooking Procedure
Carefully filet the fish paying special attention to the fish bones. Cut lengthwise
3 slices of aubergine and keep apart. Julienne cut the vegetables including the
remaining aubergine and sauté in a pan with garlic
Prepare the cous cous according to the instructions. Once cooked add the vegetables.
Peel and remove the seeds from the tomatoes, pass in a blender with a few drops
of olive oil and the pesto.
Shell the shrimps and remove the internal black row on its spine. Place on a
Pezzogna filet the shrimp, salt and pepper. Wrap the filet in the 3 slices of
aubergine (roulade).
Place the fish in a pan with a few drops of olive oil and sauté.
On a serving plate, place the cooked pezzogna roulade on a bed of cous cous garnish
with the green tomato puree.
* Pezzogna: known in the regional cuisine as one of the most prestigious fish.
Lives in the deep waters of the Island of Capri. |
