Tag: Swordfish

Spaghetti from San Calogero with tomato sauce and swordfish, a unique Sicilian taste experience – Italian cuisine reinvented by Gordon Ramsay

The spaghetti from San Calogero they constitute a culinary delicacy with deep roots in the Sicilian gastronomic tradition, in particular in the city of Sciacca, where the feast of the saint of the same name is celebrated annually. This dish represents a balanced combination of the simplicity of local ingredients and the richness of marine flavours. San Calogero he is a saint venerated in the Catholic Church on June 18, involving the local community in religious celebrations and popular holidays. The cult for this sacred figure is closely linked to the seafaring tradition of the city and his figure is invoked as protector of fishermen and sailors. The preparation of this regional recipe involves key ingredients. One is the swordfishselected for its firm and tasty meat, abundant in the local seas, which goes well with the second prominent element of the dish, the tomato sauce, rich and tasty. It is prepared with fresh ripe tomatoes, garlic, olive oil, basil and parsley, made through slow and meticulous cooking, which allows the ingredients to blend and develop a complex flavor. Try these tasty spaghetti from San Calogero too and you will be won over!

Recipe Swordfish and eggplant pie – Italian Cuisine

Ingredients

600 g swordfish carpaccio
550 g violet aubergine
230 g rolled out puff pastry
slightly dry bread, grated
basil
grated Parmesan
tomato
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Medium

Doses: 8 people

For the recipe for the swordfish and aubergine pie, tick the aubergine and peel it partially, in alternating strips, with a potato peeler. Then cut it into 3 mm slices; brush them with oil and blanch them on a hot plate with a little salt, for 2 '. Line a pan (ø 20 cm) with the pastry, leaving the surplus overflowing.

Sprinkle the bottom with 3 tablespoons of breadcrumbs, then make a homogeneous layer with the swordfish and one with the slices of aubergine. Then put a few leaves of basil, pepper, a tablespoon of grated parmesan. Make another layer of the sword, sprinkle with the bread, continue with the eggplant, pepper and basil, a last layer of the sword.

Decorate with a slice of tomato, season with a drizzle of oil and fold the excess dough inwards, over the filling. Bake the pie at 250 ° C in the lower part of the oven for 7-8 ', so that the strong heat makes the puff pastry grow, then lower the oven to 160 ° C, for about another 40', in order to cook well the interior. Remove the pie from the oven and let it rest for 5-10 '. You can also serve it at room temperature.

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Recipe Swordfish carpaccio with aromatic powder – Italian Cuisine

Sapid and decisive, this aromatic powder is able to support and enhance the flavor of a carpaccio of swordfish or other smoked fish. The concentration of salt contrasts with the freshness of the cucumbers and gives character to the sweetness of the avocado

Ingredients

300 g swordfish carpaccio
1 avocado
1 cucumber
80 g sesame seeds
fine salt
100 g pistachio flour
20 g spirulina algae

Duration: 15 min

Level: Easy

Dose: 4 people

Prepare gomasio first: toast in the oven 80 g of sesame seeds (for 15 minutes at 100 ° C).
crush then in a mortar with 15 g of fine salt, until a coarse powder is obtained.
whisk 100 g of pistachio flour with 20 g of spirulina algae and mix it with gomasio.
season the carpaccio with the aromatic powder and serve accompanied with avocado and cucumber.