Spaghetti with tuna, onions, olives and dough

Today I leave you the recipe I made for Blue Food, the blue fish festival held each August in Sciacca: spaghetti with fresh mackerel, onions, olives and our 'dough atturrata', in Sicilian is nothing if not the bread crumbs, dry or grated, toasted in oil. This first dish is inspired by my Sicilia bedda use of a tasty blue fish, rich in Omega 3 and economic such as mackerel, of olives in brine, onions (I use the wonderful and sweet Giarratana onions, Slow Food, and of course the fried bread crumbs, much used in Sicilian cuisine. This first fish is tasty and gets ready in 10 minutes, cooking is extremely fast, the longest part is slowly wither leave the onions in oil in order to enhance their sugar content. If you do not find the fresh mackerel, You can also use bonito, false albacore tuna, swordfish or bluefin tuna, or (if you can not find fresh fish, or you really hurry) mackerel canned natural, Obviously minimizing the cooking time of the fish in the sauce. Now I just have to remember to have a look at all my SICILIAN RECIPES and my RECIPES WITH BLUE FISH and wish you good day!

SPAGHETTI WITH MACKEREL, ONIONS, OLIVE AND dough (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 600 grams of fresh mackerel already filleted (net weight)
  • 320 grams of spaghetti or other long pasta
  • 2-3 large white onions
  • a handful of black or green olives in brine
  • a handful of capers
  • 60 ml white wine
  • the tip of a teaspoon of sugar
  • 60 grams of dry bread or breadcrumbs
  • 4 anchovies in oil
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • fresh mint, to taste

PROCEEDINGS


Spaghetti with tuna, onions, olives and dough

If you have done the fishmonger fillet the mackerel, you only have to cut the fillets into chunks eliminating any thorns. If you have purchased the entire mackerel, you have to remove the entrails, the head and tail, sfilettarli eliminating the central bone and then cut in chunks. To prepare the dough with mackerel, onions, olives and bread crumbs can also use canned mackerel in brine: the taste will not be the same, but if you hurry, or you do not find the fresh mackerel is still a good alternative, Obviously minimizing cooking fish.

Clean the spring onions and slice thinly. Cook the onions in a pan in olive oil and a little water, with a pinch of salt, very little sugar and fresh mint, until they are slightly wilted. Add the onion gravy chopped olives into slices and a handful of capers. Deglaze with white wine. When the alcohol has evaporated, turn up the heat and add the tuna cut into chunks. Taking the fish in the sauce for a minute, always on high heat, so that the fish remains soft.


Spaghetti with tuna, onions, olives and dough

In another pan, Heat a drizzle of extra virgin olive oil and, over low heat, dissolve 4 fillets of pickled anchovies. Toast the bread crumbs (either breadcrumbs or stale bread cut with a knife minutely) until golden brown.

Boil the spaghetti, drain the pasta al dente and toss in the pan with the sauce of mackerel, if necessary adding a little cooking water from the pasta. Serve spaghetti with fresh mackerel, Onion, olives sprinkle the dish with bread crumbs, that in Sicily is called “muddica atturrata”. Complete the plate with some fresh mint leaf and black pepper. Bon appétit!

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