For so long I wanted to do again the swordfish into drip pan, a typical dish of my city, Messina. To do so, though, need a good swordfish cut into large pieces, because this traditional recipe wants the fish is cut in tall, meaty pieces. Remember that the swordfish fishing season runs from May to October: in this period is the Italian swordfish, most of it coming from the Strait of Messina or the Lazio coast. choice for swordfish is very important. I suggest you choose only fresh swordfish and Italian origin (Sicily, Anzio, Ponza), compared to those of foreign origin, which they are often frozen and the origin of which there are fewer certainties. The other day I found the Ponza swordfish: It will certainly not be like that of the Strait of Messina, It is a sustainable alternative. And then, via, with new pics of this dish makes me feel at home: and, not to give you a chance to find excuses, I also prepared the video recipe, you find here on my You Tube Channel (and also at the bottom of the article). The ' greedy’ It is a sauce that underlies many preparations in Sicily and a fried onion, celery, tomato, capers and olives. Sweet and sour becomes the basis for caponata or rabbit, without sugar and vinegar is used in sauces for fish such as swordfish and cod. And I'm sure you will love this dish. Also try the delicious sword fish au gratin baked Sicilian, the swordfish in a water bath at Messina, the swordfish rolls to Messina, the Caponata Di Pesce Spada.
SWORD FISH AT A greedy MESSINESE (Sicilian recipe)Print This
- 1 swordfish weighing 1,2 kg, cut into 4 pieces
- two red onion of Tropea
- 3 sticks of celery
- green olives in brine, just enough
- a generous handful of capers
- 400 grams of chopped tomatoes in pieces
- extra virgin olive oil, just enough
- salt and pepper, just enough
- a small piece of chili pepper
Clean the onions and cut into slices not too thin, then Peel the celery eliminating the wires and cut into small pieces. Stone and slice the olives, desalinize the capers.
Put the oil in a pan and add the onion and celery cold. Let them simmer stirring frequently and adding a little cold water if necessary and, When they become translucent, Add the capers and olives made into small pieces and cook for 3-4 minutes. Then, Add the tomato pulp. Add salt and cook for about 10 minutes.
Brown the slices of swordfish in olive oil for a few minutes, until the fish does not change color.
Place the swordfish in Gravy, adding if needed very little hot water. Add salt and cook over medium heat for another 10 minutes. Leave to rest for a few hours so the flavors will harmonize perfectly and reheat slightly before serving.
A Council: us to Sicily with the sauce, that is always plentiful, We use spaghetti that, According to tradition, are sprinkled with pecorino, Although many people may dislike the cheese on seafood sauces.
THE PAIRING: Comes from Soave (Verona) the wine we chose for this recipe. And is a wine produced by the company Coffele, with the classical nellel hills of Garganega. This Soave Classico Doc “Castel Carson” comes with fruity scents of Green Apple, floral scents like acacia and light aromas of Sage. With good freshness, the taste is distinguished by the final notes of almond, slightly bitter but pleasing in combination with the complexity of this Mediterranean recipe.
In Sicily, in addition to the swordfish into chunks (remember that most of the touches are thick over the fish will stay soft), We also do chops a ghiotta swordfish: rolls made with thin slices of swordfish stuffed with a mixture of grated bread, pecorino cheese, Capers, oil and parsley, cooked in this sauce. To try