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STUFFED SMELTS LA GAVINA (Fish) 12 medium-sized smelts 10 oz. spinach salt 1/2 c. cooked Italian rice 1 egg yolk 1 Tbsp. freshly grated Romano cheese freshly ground white pepper 2 Tbsp. sweet butter 1 Tbsp. pine nuts 4 Tbsp. olive oil 1/2 c. fresh white breadcrumbs 2 Tbsp. finely chopped parsley 1/2 tsp. oregano 1 garlic clove, finely minced 1/3 c. white wine freshly ground pepper Have fish market clean smelts and remove center bones, leaving heads on. Preheat oven to 375 degrees. Rinse spinach well under cold running water. Remove stems and put spinach in saucepan with pinch of salt. Do not add any water. Cook spinach over low heat until it is completely wilted. Drain and as soon as it is cool enough to handle, squeeze between your hands, into a firm ball. Chop finely. In a bowl combine rice, spinach, egg yolk, cheese and pepper. In small skillet, heat butter. Add pine nuts and saute them until they are lightly browned, then add them to spinach and rice mixture. Season the smelts with salt and pepper. Stuff each with a little of rice mixture. Put 2 tablespoons olive oil in rectangular baking dish. Place smelts in dish. In a skillet, heat remaining olive oil. Add breadcrumbs, parsley, oregano and garlic. Saute for 1 or 2 minutes and sprinkle smelts with this mixture. Dribble wine over them. Season smelts with black pepper and bake for 25 to 30 minutes. Serve garnished with watercress and slices of lemon. Remarks: If you want to make this dish during the summer, substitute an equal quantity of fresh sorrel for spinach and use fresh herring, instead of smelts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |