Stuffed Manciaracine (Salp)
By Carola
Salp is a poor fish that is caught in the summer, between late August and mid-September. In the Pellegrino household, it was usually cooked to celebrate the end of the grape harvest, becoming the star of a party that was traditionally organised with all those who had participated in the harvest. The name of the fish in Sicilian dialect is ‘manciaracina’, literally translated as ‘grape eater’ due to the period in which it is caught.
ingredients for 4 people
250 g breadcrumbs
50 g grated caciocavallo cheese
4 cleaned and scaled salps
2 cloves of garlic
Parsley to taste
Oregano to taste
Pine nuts to taste
Capers to taste
Extra virgin olive oil to taste
Salt to taste
preparation
Prepare the filling for the salps by mixing the fresh breadcrumbs, caciocavallo cheese, chopped garlic, herbs, pine nuts and capers. Add the oil to the mixture, adjusting the quantity to obtain a compact result. Salt the salps on both sides and fill them with the previously prepared filling, then close them with a toothpick. Roast the salps and serve them hot.
Pair with a glass of Il Salinaro Grillo
ingredients for 4 people
250 g breadcrumbs
50 g grated caciocavallo cheese
4 cleaned and scaled salps
2 cloves of garlic
Parsley to taste
Oregano to taste
Pine nuts to taste
Capers to taste
Extra virgin olive oil to taste
Salt to taste
preparation
Prepare the filling for the salps by mixing the fresh breadcrumbs, caciocavallo cheese, chopped garlic, herbs, pine nuts and capers. Add the oil to the mixture, adjusting the quantity to obtain a compact result. Salt the salps on both sides and fill them with the previously prepared filling, then close them with a toothpick. Roast the salps and serve them hot.
