Sicilian pie sword fish. Today's recipe is simple. The swordfish cups are a typical appetizer of Sicilian seafood cuisine, but if prepared in the pan can also serve as a second plate. That I am presenting today it is the variant in white, no tomato. Prepared with breadcrumbs, garlic, lemon juice, chopped capers, fresh herbs, soft cheese. Among the herbs I chose marjoram, oregano and basil little. I do not recommend parsley because it flattens a little’ the flavors.
As I've often told you, the Strait of Messina, between Calabria and Sicily, is famous for swordfish fishing, which is cooked by us in a thousand ways. My favorite recipe remains that of swordfish tempting to Messina, of which I invite you to look at the vIDEO RECIPE. You absolutely have to try it, but even the baked cupcakes are delicious and, especially, faster to prepare.
The Swordfish Sicilian pie is very easy to prepare. But you have to be careful to have the swordfish cut into thin slices, make a very wet filling and cook everything in the oven for no more than 10 minutes. In my opinion, the perfect side dish for this dish is a tomato salad with basil and Tropea onion cut into very thin slices. You just have to have a look at all my RECIPES WITH SWORDFISH and my SICILIAN RECIPES for a summer full of fish, Sicily and good things. Have a good day!
250 grams swordfish, thinly sliced
100 grams of bread crumbs
100 grams of sweet Sardinian pecorino Dop (or other soft cheese)
Marjoram, oregano, Basil as required
organic lemon juice
salt and pepper, to taste
extra virgin olive oil, to taste
30 grams of pecorino DOP Sicilian canestrato
Capers in salt, to taste
oil and bread crumbs for the small molds, to taste
The sword fish patties are simple and quick to prepare. Grease the molds with olive oil and sprinkle with breadcrumbs. Coat the molds with slices of swordfish, on both sides both on the bottom, making sure that the swordfish edges protrude slightly from the cookie-cutter, because you will then fold over themselves to close the pie.
Prepare the filling for pies swordfish. Place in a bowl the breadcrumbs, pecorino, herbs, salt and pepper, the desalinated capers and finely chopped, the lemon juice and as much oil as needed to obtain a soft but grainy. Try to always check that the salt is correct.
Distribute some filling in the molds. Add some diced soft cheese or cheese of your choice (always soft or semi-seasoned, so that in the few minutes of cooking it melts and wires) and cover with a little more of stuffing. Fold the edges of swordfish on themselves in order to seal the pie. Grease lightly the swordfish with a drizzle of extra virgin.
Preheat oven to 200 degrees and, When it is hot, cook swordfish cupcakes for 8-10 minutes. Remove from oven patties, molds and serve hot or warm patties swordfish, guarnendoli with a slice of lemon. Bon appétit!
You can also add to stuffing a few pieces of tomato, seeded and peeled. This way you can use less oil to flavor the filling of swordfish patties and you'll get a filling still moist and soft.
MATCHING: A white Pantelleria for this swordfish dish. We suggest wine "Gadi", Vintage 2014, Doc Pantelleria, produced by Salvatore Murana. grapes of the Type Moscato of Alexandria. The visual appearance is brilliant, the scents are fruit (Apricot) and flowers (Zagara), with a full and harmonious taste.