Sicilian spatula rolls are a quick dish to make and involve the use of red pepper , a typical vegetable of the summer and autumn seasons. However, depending on the season, you can use the same recipe with another typical product of the period, such as leek for the winter.
Here is the recipe for this tasty autumn dish , to be savored with all the flavor of the pepper.
Ingredients for 4 people
- 8 spatula fillets of approximately 70 g
- 3 red peppers
- 1 red onion
- Breadcrumbs to taste
- Extra virgin olive oil to taste
- Sicilian capers to taste
- Caciocavallo to taste
- Black pepper to taste
- Raisins to taste
- Pine nuts to taste
- 2 eggs
- Flour to taste
- Breadcrumbs to taste
Method
- Fillet the paddlefish and prepare the filling. Add plenty of extra virgin olive oil to the crumb, approximately 60 g of semi-mature caciocavallo (diced or grated), salt and pepper.
- Desalinate the capers, immersing them in cold water for about an hour and adding them to the filling.
- Refresh the raisins by immersing them in cold water and add them to the filling together with the previously toasted pine nuts.
- As soon as the filling is ready (I advise you to taste it to check that the flavors are all well balanced) stuff the fish fillets, rolling them up on themselves.
- Bread the roll first in the flour, then in the beaten egg and then in the breadcrumbs and fry it in boiling extra virgin olive oil.
