Sicilian pie sword fish. Today's recipe is simple: swordfish pie is a typical Sicilian appetizer, 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 (I used a mild PDO Sardinian pecorino). Among the herbs I chose marjoram, oregano and basil little: I do not recommend the parsley because it flattens out a bit’ 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 because you absolutely have to prove it, but even the baked cupcakes are delicious and, especially, faster to prepare.
The Swordfish Sicilian pie is very easy to prepare, but you must be careful to make you cut the swordfish into thin slices, to make a very moist stuffing and to bake everything in the oven for no more than 10 minutes. In my opinion the perfect garnish for this dish is a salad of tomatoes with basil and Tropea onion, cut into 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!
PIE Swordfish SICILIAN (easy recipe)Print This
- 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 a little into molds’ of the filling. 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!
THE PAIRING: A white Pantelleria for this swordfish dish. We suggest the "Gadì" wine, Vintage 2014, Doc Pantelleria, produced by’company Salvatore Murana. grapes of the Type Moscato of Alexandria. L’visual appearance is brilliant, the scents are fruit (Apricot) and flowers (Zagara), with a full and harmonious taste.
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.