Time: 1 ora e 40 minuti
Difficulty: Media

The recipe of the parmigiana magazine with a fish seasoning, the tasty meat of the hake and the spicy provolone will make the dish very special.

Characteristics
The hake is a fish with white meat and therefore estimated for its digestibility, ideal also for weaning children. It contains, in fact, a low percentage of fat compared to the large amount of protein present. It also contains mineral salts, such as potassium and phosphorus, and for about 100 grams of product correspond 82 kcal.
Historical background
The hake is widespread in the Adriatic Sea and extends up to the Marche, spending its life on the sandy and muddy seabed.
It is a voracious predator that feeds on live prey, such as anchovies, sardines, crustaceans, squid and other pelagic animals
Notes
The hake is a long-lived species that can reach even the 20 years of age and more than one meter long.
the product if it is fresh is recognized by its scales that are silvered, the live eye and firm meat.

Ingredients for 4 people
2 black aubergines
500 g gluten-free fine rice flour
1 l sunflower seed oil
Ingredients for cooking the hake
250 g of Hake
1 clove of garlic
1 bunch of chopped parsley
20 ml of grappa
40 ml extra virgin olive oil
4 g salt to taste
Ingredients for the filling
250 g Spicy provolone
80 g gluten-free breadcrumbs
For the reduction of peas
2 shallots
140 g fresh peas
400 ml vegetable broth
4 g salt to taste
30 g extra virgin olive oil
For decoration
A bunch of basil
1 sprig of currant

Method for cooking aubergines
Slice the eggplants to a thickness of 5 mm, pour into a colander the slices and on each layer season with a pinch of salt, cover with a plate and place on top a weight to press the eggplant and drain for about 10 hours.
After the rest time dry the eggplant with a cloth, put the oil to heat in a large pan until the temperature of 170 eggs.
Meanwhile breading the eggplants in rice flour, on one side and on the other.
At this point the oil will be hot, then fry the slices for about 3 minutes, taking care to turn them several times with the help of a fork, drain them from the oil and place in a tray with absorbent paper.
Procedure for the reduction of peas
Heat the chopped shallots in a saucepan and fry them over a low heat for a few minutes, add the peas and let them brown, season with salt and cover with the vegetable stock, cover the pot with a lid and cook for about 30 minutes.
The peas at the end of cooking must be tender and dry from the vegetable broth, take care to mix occasionally with a ladle so that they do not stick.
Pass everything with an immersion mixer, pass through a sieve with a thick mesh to remove the skins, the remaining pulp pour it into a bowl and store aside until it is used.
Procedure for cooking the hake
Peel and crush a clove of garlic on a chop, put in a pan with extra virgin olive oil and let brown a few seconds on high heat, Remove the garlic, add the filleted hake pulp and cook over a low heat for about 4 minutes.
Blend the fish with the grappa and cover the pan with a lid to allow the distillate to evaporate, season with salt and complete with a pinch of salt.
Take only the fish from the pot, avoiding the sauce and place in a bowl until it is used.
Procedure for the composition of eggplant parmigiana
In a circular mould with a diameter of 10-12 cm, compose the parmigiana alternating eggplants, hake and spicy provolone, creating alternating layers that end with eggplant.
Preheat the oven to 170 ºC and bake in the oven for about 20 minutes, remove the Parmigiana cheese and leave to cool for about 10 minutes.
For the composition of the dish
Place a portion of eggplant parmesan on a plate, add drops of peas reduction, complete with currant and a fresh basil leaf.