Tuna with Sicilian cipollata, or sweet and sour. The onions, 'cipuddata’ in Sicilian, are very soft sweet and sour onions cooked in olive oil, little water and then pour in the red wine vinegar and sugar. The bittersweet is one of the most traditional dishes of Sicily, from caponata to frittedda. And the sweet and sour onions are perfect in combination with the blue fish. mackerel, or alternatively the bonito or tuna, cipollata with sweet and sour are a delicious dish.
The recipe for fish with sweet and sour onion stew is easy and fast. The fish is simply boiled for a few minutes, it must remain soft and juicy, then boned and barbed. Two important things: pour the boiling cipollata on the fish and let rest the pot for at least 6-8 hours, so that the flavors can blend to perfection. The fish with cipuddata is one of the simplest and most delicious meals of my childhood and, even today, I prepare often: it is healthy, good and cheap. The oily fish is rich in omega 3, selenium, iodine, potassium and vitamins that are good for us, It is a local, sustainable fisheries, and should always be present on our table.
As an alternative to this recipe where the fish is boiled, Sicily is used much flour or insemolare the fish and fry it before you cover it with onions. Even in this case, the plate must rest for several hours before it can be tasted. The fried fish with cipollata is, Obviously, a more flavorful variant but heavier.
About this , I invite you to take a look all my RECIPES WITH BLUE FISH. Similarly, onions contain potassium, various vitamins, magnesium, phosphorus and have a strong diuretic and purifying: When I'm in Sicily use the Tropea onions, but in this case I used the onion of Margherita di Savoia IGP (in Puglia), a fresh onion that is still being planted today, grown and harvested by hand. Another great product that comes from rich Puglia. Finally, sneak peek of all my SICILIAN RECIPES! Have a nice day!
a kilo of mackerel
a bay leaf
4 large red onions (preferably of Tropea) or white
Salt, to taste
a bit of lemon zest
extra virgin olive oil, to taste
100 millitri of red wine vinegar
2 tablespoons sugar razed
fresh mint, to taste
Boil the fish in lightly salted water with a bay leaf. How to fillet a fish and carefully fold over: seasoning mackerel with a drizzle of extra virgin olive oil and arrange the fillets on a platter.
Clean the onions and cut into slices not too thin; put the onions in a pan with a drizzle of extra virgin olive oil and very little cold water, cover and cook over medium heat for 15 minutes.
In a glass, mix the vinegar with the sugar until the latter is completely dissolved. Alzare il fuoco e versare l'aceto con lo zucchero sulle cipolle. Evaporate the vinegar and, When it dries the liquid, sminuzzare sulle cipolle un po' di menta fresca.
Pour the cipollata still hot on the fish, so that it is completely covered. Allow to cool, cover with plastic wrap and let stand mackerel with pickled onion stew for at least 6 hours in the refrigerator. Before serving, mackerel leave at room temperature for 30 minutes and garnish with a few leaves of fresh mint. Bon appétit!
MATCHING: Abbinare un vino a una salsa in agrodolce è sempre un'operazione complessa. Se il gusto dell'aceto non è preponderante, suggest we combine a white wine in which the scent of Sicily and its citrus fruits, one finds. Il vino è prodotto dall'Farm Occhipinti, to Victory, in provincia di Ragusa. The winery owner, Arianna Occhipint, produces its "SP68 white": an organic wine, obtained from the vines Albanello and Zibibbo, capable of giving flowers perfumes, chamomile and citrus, complemented by a fresh flavor and slightly fruity. If, instead, the vinegar smell is still too strong, better match a beer. If we want to stay in Sicily, we suggest "YBlond", lager and easy to drink, produced by Brewery Yblon Ragusa.
OPTIONS: if used sardines or mackerel to prepare this dish, You can also switch the fish fillets in durum wheat, fry them and then pour over the still warm cipollata. In this case, so that the fish will be able to absorb the taste of onion and dell'agrodolce, I advise you to let stand the pot for at least 4-6 hours before tasting.