Gianchetti with fish
Instructions
Let thaw the puff pastry.
Just ready, srotolatela on lightly floured work surface and brush the 2 pieces with a little beaten egg.
Optionally overlap them perfectly matching the two strokes, one against the other.
With a sharp knife and razor-sharp detail from browse the silhouette of a slightly paunchy fish with dorsal and ventral fins.
(If you don't feel sure of the result, prepared a cardboard model).
Record, marcandole, fins and tail then, following the contours of the fish, ritagliatelo inwards to 1 cm from the edge but limiting the incision at the upper layer of noodles.
Remove browse cropped and you will get a large species vol-au-vent, shaped like a fish.
Pennellatelo still around, after also marked the eye.
Prick the fish with the prongs of a fork and then place it on a greased plate and pass into the oven at 200 degrees for about 15-18 minutes.
Meanwhile Peel, tick the courgettes and cut them into sticks.
Gianchetti passes quickly under running water as well as the bean sprouts.
Place in a large pan heat 2 tablespoons of olive oil and sauté the vegetables over high heat.
Meanwhile the gianchetti blanched for about 2 minutes in boiling salted water and added with half a glass of wine.
Drain and add to Zucchini and bean sprouts in skillet.
Season with salt and keep on lively fire again for 2 minutes then turn off.
Fish-baked pastry and fill it with the gianchetti.
Sprinkle the preparation with a spoonful of chopped parsley and serve immediately.
Ingredients and dosing for 6 persons
- 400 g of frozen puff pastry rolls (2 rolls)
- = = For Work Surface:
- Flour
- For brush:
- Egg
- For the plate:
- Butter
- To fill:
- 400 g of gianchetti
- 150 g of zucchini
- 100 g of bean sprouts
- 1 tablespoon of chopped parsley
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil
- Salt