Wednesday , 26 July 2017
Ultime News
Rapier roasted fillet on a bed of potato with caponatavegetable

Rapier roasted fillet on a bed of potato with caponatavegetable

chef Enzo Cannatà

Ingredients for 4 people

Preparation Time: min. 20

Recommended wine: CiroRosso

Cod fillet gr. 600

Potatoes gr. 400

Tomato gr. 200

Aubergine gr. 200

Red onion gr. 80

Black olives gr.80

Pine nuts gr. 25

Extra virgin olive oil gr. 150

Parsley

Salt

Decoration: Peeled aubergine, tomatoes, potatoes.

Preparation:

Cut the fillet into portions and lay them on a hot grill cooking skin side first, then turn it.

Cut the potatoes into slices and fry them in a pan with some little oil.

Prepare the caponata: chop the onion, dice the aubergine, tomatoes and olives, put everything in a pan and cook with a some extra virgin olive oil and salt.

Assemble the dish using your own imagination.

Serve hot

EATALY - alti cibi