Terra d’Otranto PDO extra virgin olive oil is a product of excellence from the Region of Puglia, in Southern Italy.
In this recipe we find Terra d’Otranto Extra Virgin Olive Oil PDO, its taste is fruity with light touches of bitterness and spice.
Clean and slice the scabbard fish into long slices to obtain long fillets (8-inch long). Slice the Provola and cut the cherry tomatoes in half. Place one slice of Provola and one half of the cherry tomato on each fish fillet. Roll the fish fillet and keep in place with a toothpick. Lightly cover the rolls with flour. In a medium pan heat up the Terra d’Otranto Extra Virgin Olive Oil PDO, then place the rolls and sauté them on all sides. Add a splash of wine and let evaporate. Add the sage leaf for aroma and let cook for another 10-15 minutes, or until cooked through. Cut the pumpkin into dices and boil in salted water. Drain and transfer to a bowl. Use a mixer to obtain a homogeneous cream. Add salt and pepper to taste.
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