The original recipe is from our sicilianissimo chef Peppe Giuffre `and is located in one of his wonderful books, filled with stories, recipes and photographs, titled " Officinagastronomica " edition Peppe Giuffre `.
Ingredients for six people
1 kg tuna sliced \u200b\u200ban inch thick circular
1 / 2 kg
of cherry tomatoes 100 gr . peeled and chopped pistachios
2 zucchini 1 bunch of Genoese
" giritelli "
wild mint, basil, parsley, oregano, bay leaves, 1 orange and lemon pepper
50 grams of bread crumbs
two glasses of white wine and catarratto insolia
Procedure:
In a baking dish place some bay leaves, slices of lemon and a bit `d` olive oil. Arrange a slice of tuna, after it has been sprinkled with salt, and arrange over the tomatoes in slices, zucchini slices previously fried, boiled vegetables, a handful of mint, basil, parsley and oregano, a handful of pistachios, a sprinkling bread crumbs and pepper.
Cover with a slice of tuna and repeat the seasoning, cover with a slice of tuna and other `decorate using the green of the pistachios and parsley, red cherry , l` d `orange peel and orange yellow rind of lemon to decorate like a Sicilian Cassata.
Bake, after pouring the wine into the pan, and bake in preheated oven at 170 degrees for 20 minutes or more .
Customization:
Instead of tuna I used swordfish. You can do two or three floors. One of the figures shows the three frog recipe made with fish. In this case, however, ` cooking is taken a long time and has been necessary to cut the flesh into more parts per slice to cook the middle. More simple and has been cooking the dish in two layers, I avoided the vegetables given in the original recipe and I used zucchini instead of Neapolitan the Genoese. The cooking time is more than an hour with the `trick often to wet the surface of the fish with the cooking liquid. I also used the `orange slices to decorate the dish and make a border around. L `aesthetic effect is wonderful and the taste amazing.
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