To give you a better browsing experience, this site uses cookies. Continuing browsing the site you authorize the use of cookies.


You are in: 

Fried cod fish with zucchini and eggplants


Flour, garlic, salt, 3 eggs, 1 lemon, Scamorza alla Pugliese Abbasciano 100 g, breadcrumbs 20 g, zucchini 300 g, thyme, eggplants 400 g, 1 orange, curry, Ricotta alla Pugliese Abbasciano 200 g, black pepper, cod fish fillet 400 g, smoked bacon 200 g.

How to make it: Cut the perfectly cleaned cod fish fillet in cubes and marinate it for 30 min. in lemon and orange juice flavored with a pinch of salt, pepper, curry, and a clove of very thin minced garlic. Cut the vegetables in rather thick slices and open them like a sandwich without dividing the 2 parts. Stuff the eggplants with a mix of drained fresh ricotta, diced bacon, pepper, beaten egg and minced thyme. stuff the zucchini with a mix of breadcrumbs, 1 egg, a sliced scamorza and pepper. Flour the vegetable sandwiches, pass them in the egg and drain them. Thread cod fish cubes onto kabob skewers alternating with the stuffed vegetable. Fry in abundant hot oil

social - media