Questo piatto e' stato piu' che altro un esperimento. Anzi, un ripiego!
Avevo acquistato ieri mattina, dei gamberoni (per noi) e dei filetti di pesce, Rankin cod in particular, and that 'a type of cod,' cause on day I promised my children that I would have done their "fish and chips." For a variety of reasons, my children have returned home after dinner, so ', as the operators, as well as prawns, fish fillets well for us and a big aubergine lying in a refrigerator for several days, and he' came out this plate, for the truth 'very simple.
Ingredients: 2 x
1 large eggplant, extra virgin olive oil, a clove of garlic, salt
2 fish fillets, a dash of extra virgin olive oil, a clove of garlic, a splash of milk, salt & pepper
6 prawns (actually I had it 10) , a drop of oil, salt and pepper and a dash of cognac
with a vinaigrette: olive oil, 3 0 4 basil leaves, 1 or 2 sprigs fresh thyme, a few chives, a dash of lemon or vinegar, salt and pepper
In a pan put the eggplant, cut into cubes a dash of extra virgin olive oil, garlic, salt and pepper and cook, stirring constantly, until it is soft '.
In another pan, cook the fish fillets in a dash of extra virgin olive oil, garlic, salt, pepper and a dash of milk. When ready, cut into small pieces and put them in a pan in their sughino.
Skip to flame the prawns, of which 4 private head and carapace with the exception of the tail, the other whole, in a little oil, salt, pepper and a dash of cognac.
Assemble the dish with the help of a circle of steel, placing the fish, then the eggplant, and finally, two shrimp, a round of vinaigrette and serve!
PS I and 'resumed the mania of pies more' layers!! :-)))))
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