We continue the series of recipes from the Sicilian tradition. This also has a low level of difficulty. Even the less able cooks can try this test, with great chances of being able to prepare a very tasty and certainly effective dish. It will be fun to prepare this recipe by involving the whole family, especially for children.
The “spadare” (ships fishing for swordfish) has always been present in the tradition of our region and in the area of Le Ancore in a particular way, where we still sail the “spadare”, easily visible in the area of the Strait of Messina.
The most difficult part of the recipe is to find the right ingredients, essential for success. You can overcome this difficulty by approaching the La perla del Tirreno fishery to find great fish and all the other ingredients at Il Risparmione.
- 1 kg of swordfish cut thin slice of about 3 mm
- 400 g of “crumb” (must not be fine bruised but must have coarse grain)
- 1 tablespoon of Salina capers
- 1 clove of garlic
- (50/60 g of grain and / or grated pecorino cheese)
- 1 tablespoon of green olives
- extra virgin olive oil
- Salt and pepper enough
Let’s start with the filling: the “crumbs”
To make the “crumb”, one or two days of bread should be grated, if older does not preserve the right amount of moisture. This is not the common breadcrumbs! If you want to skip this passage, you can buy it ready by the Bontà infinite bakery.
Rinse and dry the capers.
Finely chop with a caper, olives, parsley, garlic knife and pour into a bowl with: crumb, (grain and / or pecorino), salt, pepper and oil (the dough must be damp to prevent it Baking the rolls makes them too dry).
Prepare the skewers
Rinse and dry the swordfish slices.
Pour a little oil into a dish.
Soak the slices in the oil, put them in the condiment crumbs, put some stuffing on the slices, roll them up and stuffed with a skewer.
Cook on the grill for a few minutes (Le Ancore provides guests an outdoor barbecue), alternatively on a non – stick frying pan, a plate or even in the oven (in this case place the skewers on a baking pan with a thread of Oil and cook 180° for about 10 minutes).
Variation: just dip one side of the slices, the one that goes inside, and when the skewers are cooked wet with “salmoriglio”, sauce of Sicilian tradition obtained by emulsifying oil, lukewarm water, a few drops of lemon, parsley, finely chopped garlic, salt and pepper.
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