INVOLTINI DI COSTARDELLE Garfish rolls
Recipe by Adriana Sirone of the restaurant Casa e Putìa in Messina, Italy | Source: www.slowfood.com
This dish is a critique of the standardization of cultures and the globalization of taste. “Casa & Putìa is a cultural project deeply related to that of the Slow Food Cook’s Alliance, to which, for this reason, we have joined since its foundation, working directly with many producers, artisans, and farmers, trying to give strength and support for local consumption.”
INGREDIENTS
16 ribs 100 gr of fresh crumb of timilia (Ark of Taste) 100 gr semi-seasoned Maiorchino cheese (Slow Food presidium) Minuta oil to taste (Slow Food presidium) Sea salt of Trapani to taste (Slow Food presidium) Chopped parsley Juice of an Interdonato lemon from Messina (ark of taste) 1 Cipudda Partannisa (Partanna red onion – Ark of Taste) Red wine vinegar
60
A TAVOLA
METHOD Eviscerate the costardelle, open them carefully, rinse them gently and dry them with paper towels.
Now place the crumb mixture on each sauté, roll up and block with a toothpick.
In a baking dish, add breadcrumbs, salt, pepper, chopped parsley, and add as much oil as needed to soften the breadcrumbs.
Arrange the rolls in an ovenproof dish placed on parchment paper, add a drizzle of oil, bake at 180 ° C for about 10 minutes. Cut the onion into strips and put them to marinate in the vinegar. Serve the rolls accompanied by the marinated onion. Add a drizzle of oil and a pinch of salt.
Segmento Issue XXIX • Dec 2022 - Feb 2023