The first time I tasted involtini was some months ago in one of the small restaurants in Little Italy in New York. We were thirsty and hungry and tired from all the strolling through the streets and the smell in the air around this restaurant made us stop, sit and wait impatiently for all the tasty homey food we ordered. I do not remember the name of the restaurant, but I remember very well the taste of the eggplant involtini - the thin slices of eggplants wrapped arond a ricotta and goat cheese stuffing. Here is my interpretation of the recipe:
The first nettles is already on the market - fresh and green. I love to prepare nettles and I am not afraid of its stinging properties, so I do not use rubber gloves to handle it. It is said, nettles is good for the health because it cleans blood. I do not know whether this is true, but anyway, one of the first things I prepare every spring is nettles puree with fried or poached eggs above. It is so good to feel spring with all your senses.
It is hot. But also sweet.
You can feel the garlic. And the roasted sunflowers seeds. But the fish retains
its sea taste. Every single ingredient has its place in this recipe. You
do not need to add any butter or oil - salmon is fatty enough. And the spread
above the fillet seals it during baking and keeps the meat inside juicy and
full of flavor. Baked salmon with
Sriracha hot sauce and plum preserves is a dish which
requires little effort and little time. And the end result is amazing. I took the sweet
part of the recipe from here - the spicy Sriracha sauce was what I
needed to contradict the sweetness of the plum preserve.
