Place a pan over medium heat. Add the olive oil and, as soon as it is hot, add the finely sliced onion, chopped celery, pitted and chopped olives, and a spoonful of capers, well washed and drained. When the onion begins to brown, while stirring add the fresh tomato sauce and, after a couple of minutes, add the swordfish cut into ½ inch cubes. Season lightly with salt and pepper, then let cook over low heat for 30 minutes.
Cut the zucchini into “sticks” about 2 inches long, then dip them in a bowl of whisked egg. Then cover with flour.
Fry the zucchini sticks in a pan of boiling oil, making sure that they are completely immersed. When they are golden brown, remove with a slotted spoon and lay them on a sheet of paper towel.
Then, grease a baking pan. Line with a layer of pastry dough, then cover with half of the fish preparation and half the fried zucchini. Place a second layer of pastry dough on top, then add the remaining fish and zucchini.
Cover with a final layer of pastry dough, sealing it around the edges. Cook the tart in a preheated oven at 320 ° F for about 45 minutes or until the surface of the dough is golden.
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Versatile and delicious, swordfish is one of the most prized ingredients of the culinary traditions of Sicily and Calabria.
The Strait of Messina, that narrow corridor of the sea that separates Sicily from mainland Italy, is populated by swordfish. In fact, swordfish fishing has been practiced here since the 2nd century BC.
Even today, in this area fishing is done by harpoon, a technique more familiar to hunters than fishermen, yet quite similar to the techniques used in ancient times, albeit with more modern means.
Swordfish fishing takes place with long, fast motor boats with a tall, 90 foot high pole. The fishermen climb to the top to look for fish. Once there is one nearby, the fishmen climb out onto a 60 to 120 foot planks, from which they are able to catch the fish with a harpoon.
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