Pasta with swordfish sauce greedy. A Sicilian dish, indeed right in Messina, my city, I revisited in 'fast’ but without losing the taste and scents. Who is of Messina you can not not know the swordfish greedy (just to say, mentions in a book by Alain Ducasse also recipes that Messina is not): a riot of simple ingredients that, put together, become a sauce from the amazing flavor, linked by the thread of the flavor. Even without the fish would be a delicious sauce, but with swordfish or sword fish (Another cornerstone of traditional Sicilian cuisine), the flavor is complemented becoming heavenly. Now we come to the differences with the traditional recipe swordfish tempting to Messina, are first cooked in the sauce swordfish touches very tall and big: wanting to make a quick recipe, I used the slices of swordfish that I cut into chunks. For the sauce I proceeded according to traditional recipes, once cooked, I added the whitebait and fish, after a net minutes, I extinguished the fire and covered, to do to remain soft fish but make sure it's sent to the sauce its flavor. This is a dish of my children ', I really love. I find this faster version, perfect for those on a budget (let's face it, swordfish is not a cheap fish) and he wants to prepare a quick meal first, perfectly combines tradition and modern tastes, because it's easy, light and tasty.
PASTA SAUCE FISH SWORD Ghiotta (Sicilian recipe)Print This
- 340 grams of rigatoni means (or pasta you prefer)
- 2 sticks of celery
- a large onion or 2 small
- a handful of capers from Pantelleria IGP
- green olives in brine, just enough
- PDO extra virgin olive oil Valle del Belice, just enough
- 300 grams of Pachinom tomatoes without the skin and without the vegetation water
- Salt, just enough
- Dop half a glass of Sicilian wine varieties Carricante (or other dry white wine)
- 400 grams of the Straits swordfish
- pecorino siciliano PDO as required (Optional)
To prepare the pasta with swordfish sauce greedy, clean the celery, removing the filamentous parts, and onion, then finely slice. Put celery, onion and olive oil in a pan. Add a little water and simmer the vegetables over low heat until they are translucent. If necessary, so it does not dry out too much sauce, cover the pan. Once the vegetables are translucent, add the capers and dried, the olives cut into slices and the Pachino tomato fillets. Add wine, to evaporate the alcohol medium heat, salt and cook over low heat until the sauce will not become full-bodied and dense.
Meanwhile, diced swordfish. When the sauce is ready, add the swordfish and raise the heat to maximum. Cook for a minute, turn off the heat and cover, making rest the sauce for at least half an hour: in this way the fish will stay soft and the flavor will amalgamate.
Boil the pasta in salted water and drain it al dente, putting aside cooking water. Season the pasta with swordfish sauce tempting to messinede, joining if necessary (but in this case the sauce is very humid, should not serve) some’ cooking water.
Serve the pasta with swordfish sauce greedy immediately: know that there are some, and I am among them, who like to sprinkle the dish with a little’ grated pecorino Dop. Have a good day!
THE PAIRING: To find the right match for this dish we move on Etna volcano, in Randazzo, where the winery Al-Cantàra It produces pinkish “Amuri“, made of native grapes Nerello Cappuccio and Nerello Mascalese. It smells of red berries and pineapple, with a fresh taste and pleasantly fruity. Serve chilled, around 10 degrees of temperature.
In Messina the traditionally used pulp for swordfish are greedy Spaccatelle, I hate them cordially and rarely found outside Sicily. I much prefer short pasta or even spaghetti. Another format used, but even that hard to find outside Sicily, are the daisies.