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Bonito roll

Bonito roll

Bonito roll

The bonito roll is one of the recipes vintage where there are. Very prestigious dish among the resident bourgeoisie in coastal areas in the 50s and 60s, has almost disappeared from our family menus and from restaurant menus. The other day I was listening to a radio program dedicated to the different dishes that could be made with bonito; As nobody mentioned “the roll of bonito”, a journalist who attended the colloquium, promptly pointed out: “A lady from the Basque Country calls, remembering the roll of bonito”; The funny thing was the surprise among the other participants, who had never heard it before. I suppose that a good reason is the rise that bonito has made in recent decades: from being a very cheap fish, it has become a luxury item, although I have to say that with the entry of bonito from different parts of Europe, You could already buy nice at very reasonable prices, and of a good quality.

In my house, it was prepared a lot under the pretext that it lasted several days in the fridge and was a way of always having cooked food. It was delicious and served cold, or with a sauce identical to the one that accompanied the meat roll. It seemed wonderful to me when it was taken to the beach and it substituted the breaded fillets and then it was taken with a good potato omelette: a perfect combination. ¡Or tempora, or mores!

Ingredients:

I am cooking in my home in Galicia, where I spend the summer: And in the market I have bought this wonderful bonito, which I have chopped with a minipimer because here I do not have as many utensils as at home.

  • 1 k. of pretty
  • 2 cloves of garlic
  • 2 two eggs
  • 4 tablespoons of breadcrumbs
  • 100 g. minced ham or scissors minced
  • a branch of parsley
  • salt and pepper
  • Breadcrumbs for batter

For the sauce:

  • 1 dl. of oil
  • 2 onions
  • 2 cloves of garlic
  • a bell pepper
  • a glass of white or sweet wine
  • a tablespoon of flour
  • salt and pepper

 

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