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Swordfish Rolls Cooked in the Scillese Way

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#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio

Swordfish Rolls Cooked in the Scillese Way
Involtini de Pesce Spada alla Maniera di Scilla
by James Belardo

Scilla (Reggio Calabria, Italy) has a wonderful heritage specializing in catching swordfish (pesce spada). This recipe has been created as a salute to Scilla and my grandmother (Scilla is her Italian hometown). Using typical ingredients such as capers, Calabrese olives, spicy peppers and a bit of love to prepare swordfish (pesce spada), you can taste a little bit of Calabrese culture. This recipe also works well with other types of fish such as tilapia, the fish does not need to be rolled (made into involtini) and the breadcrumbs can be omitted in favor of a simply spiced floured dredging.

#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - and tilapia

Ingredients
4 sword fish fillets, thin cut (to be rolled)
1-2 cloves garlic, diced
1/4 onion, slivered
6 ripe plum tomatoes, skinned and diced
1 hot chili or banana pepper
1/2 cup green Calabrese olives, pitted
2 tbsp capers, rinsed
3/4 cup white wine (Pinot Grigio)}
4-5 tbsp olive oil
fresh lemon juice (1/2 medium-large lemon)
2 tbsp white balsamic vinegar
Italian-style seasoned breadcrumbs
fresh flat-leaf parsley
Salt and Pepper to taste
flour for dredging
1-2 eggs (beaten)

Swordfish (Pesce Spada)
– marinade fish in White Balsamic Vinegar for 5-10 minutes, pat dry with paper towel.
– dredge in flour, brush with egg wash on one side and then coat with  breadcrumbs, roll with breadcrumbs on the ‘inside’ and use tooth picks (or twine) to hold together

Directions
1. Preheat 2-3 tbsp of olive oil in a large pan and brown the swordfish rolls (or fish fillets) on both sides, remove and set aside.
#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - precook fish set aside

2. Add an additional 1-2 tbsp olive oil and cook the onions and diced garlic.
#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - onions and garlic

3. Once the onions show signs of transparency and the garlic ‘begins’ to soften add the hot peppers.
#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - hot banana pepper

4. Once the hot peppers begin to soften add the olives, capers and the chopped tomatoes. Cook for about 10 minutes or until the tomatoes break down and begin to create a sauce.
#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - olives capers tomatoes

5. Add the white wine and let come to a simmer
#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - white #wine #homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - s&p

6, Return the cooked involtini back into the pan and let simmer for about 5-10 minutes
#homemade #Swordish #PesceSpada #Involtini #Scilla #CucinaDelloZio - return fish and cover

7. Add the lemon juice and fresh parsley leaves and cook for a final 5-10 minutes.
Untitled

Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

June 22, 2015 at 6:22 PM

One Response

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  1. […] Scilla, Reggio Calabria is an ancient and storied village located at the northern mouth of the Strait of Messina on the Calabrese side. This recipe is our little tip-of-the-hat to this legendary seaside village where the swordfish is still caught in the traditional way (pesce spada). Click here for Swordfish Rolls Cooked in the Scillese Way. […]


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