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Bauletti di Rombo con Pistacchi, Tartufo serviti con Spinacci
(Turbot Pockets with Pistachios, Truffle, served with Spinach)
Serves 4

Ingredients: Ingredients for stuffing:

400 gr. or 14 oz. approx.: 8 Turbot Filet 150 gr. or 5.5 oz. turbot filet
3 tbsp. EVOO ¼ cup or 62.5ml 35% cream
3 tbsp. shallots, finely chopped 50 gr. or 2 oz. shelled pistachios,
¼ cup or 62.5 ml. white wine —coarsely chopped
3 tbsp. truffle paste 2 pcs. white sliced bread, crumbled
¾ cup or 187.50ml milk 1 tbsp. parsley, chopped
1 tbsp. flour salt and pepper

Ingredients of Serving
1 Lb. or 450 gr. spinach, stem and clean
2 Tbsp. butter
1 Tbsp. flour
½ cup milk
salt and pepper

Method: Preheat oven at 375°F
1. Method for stuffing: In a food processor, place the turbot filet and pulse until a coarse paste forms.
Remove from processor and place in a bowl. Add the chopped pistachios, bread, parsley, cream.
Mix well to create a stuffing.

2. Prepare the “bauletti”. Using a meat tenderizer, cover the filets with plastic and pound the filets to a
tender consistency, dividing the stuffing amongst each filet and rolling them to form a “bauletti”.

3. In a skillet over medium high heat, add 3 tablespoons of EVOO, then add the chopped shallots. When the
shallots begin to fry add the bauletti, white wine and cover. Place in oven and cook for 15 to 20 min. Remove from oven and transfer to another pan to keep warm. Take the skillet over medium high heat and with a whisk incorporate the flour, add milk and bring to a boil. Mix well with the whisk, and add half the truffle paste.

4. To Serve: Place a frying pan over medium high heat, add the spinach and cook. When the liquid
released by the spinach has evaporated, remove from pan and coarsely chop.

5. In the same frying pan, over medium high heat, add the butter, incorporate the flour, then add
the milk, cook for 2-3 minutes. Add the spinach, adjust to taste with salt and pepper and cook
for an additional 3-5 minutes.

6. To serve, place the spinach on a plate with 2 “bauletti”, cover with sauce and a little truffle paste
on top.

EVOO = Extra Virgin Olive Oi
Chef Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13, Woodbridge, Ont.