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Sardines
"a linguata" - Sarde a linguata |
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Ingredients
for 4 servings
1 1/2 lbs. of filleted sardines,
white vinegar,
flour,
extra virgin olive oil,
salt. |
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Preparation
Wash and dry up the sardines; put them in a bowl and cover
with vinegar and soak for 30 min.
Drip dry them on paper towels, flour
the fish and fry in
hot oil, add salt only at the end.
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Sardines
"a beccafico"
- Sarde a beccafico |
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Ingredients
for 6 servings
Aprox. 2 lb.of filleted sardines,
5 oz. of breadcrumbs,
3 tbsp of grated pecorino cheese,
(parmesan a substitute),
3 1/2 oz. of anchovy fillets in oil,
fresh parsley 1/2 bu.,
1 oz. of pine
nuts (about 1/3 cup),
1 1/2 oz. of raisins (about 1/4 cup),
2 medium lemons,
1/2 orange,
extra virgin olive oil,
4 bay leaves,
salt, pepper TT. |
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Preparation
Stir-fry the breadcrumbs and put them in a bowl. Then add
the raisins, softened in lukewarm water and drained, the
pine nuts, the
anchovies melted in oil, minced parsley, the
pecorino, salt and pepper. Mix all these ingredients together
adding oil if necessary.
Wash and dry the sardines; add salt
to the sardines and put on each sardine a little of the bread
crumb mixture. Roll them up
forming little roulades and put
them in an oiled baking-pan, among them put some bay leaves
and slices of lemon. Sprinkle the
roulades with lemon and
orange juice and trickle some oil.
Spread the remaining breadcrumbs on the roulades and bake
them for
15 minutes.
Variation
In Catania another version of this recipe is very popular:
the filleted sardines are soaked in vinegar. On half of
them they put a
mixture of breadcrumbs, grated pecorino,
chopped garlic and parsley, beaten eggs, salt and pepper,
then they cover each fillet with
the remaining ingredients.
Dip every couple of fillets in the beaten eggs and then in
the flour, fry them in hot oil.
In Messina the
fried couple of fillets are braised in a covered
pot in a sauce of tomatoes, onion and parsley.
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Swordfish "al salmoriglio" - Pesce spada
al salmoriglio |
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Ingredients
for 4 servings
1 1/2 lbs of swordfish in slices,
1/2 cup of extra virgin olive oil,
2 medium lemons,
oregano,
salt, pepper TT. |
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Preparation
Pour the oil in a bowl, add the lemon juice, some salt and
pepper, some oregano and beat with a fork to obtain a homogeneous
sauce. Salt the fish slices and grill them; then put them
on a dish and sprinkle them with the sauce. Serve immediately.
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Mackerels
"lardiati" - Sgombri lardiati |
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Ingredients
for 4 servings
2 lb. of mackerels,
2 cups of peeled, chopped and seeded tomatoes,
1/2 cup extra virgin
olive oil,
2 cloves of garlic,
3 tbsp of white vinegar,
oregano,
salt, pepper TT. |
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Preparation
Clean and wash the mackerels; dry them up and speinkle some
salt on them and let flavour for about 10 min. Heat the grill
and
roast the fish; then put them on a dish sprinkle the
seasoning on them and serve with sauce.
Sauce for fish. Crush the garlic in the
mortar with some
salt and then add the tomatoes; after having pounded for
a few minutes pour the mixture in a bowl. Add some
oil, the
vinegar, a little of oregano, salt and pepper and mix carefully.
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Swordfish roulades
- Involtini
di pesce spada |
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Ingredients
for 4 servings
12 slices of swordfish about 1/4 inch.,
3 1/2 oz. of breadcrumbs,
2 tbs. of pine nuts,
2 tbsp of
raisins,
fresh parsley,
2 tbsp of grated pecorino (or parmesan),
1 1/2 oz of anchovy fillets in
oil (7 to 8 fillets),
2 medium lemons,
1/2 orange,
bay leaves,
extra virgin olive oil,
salt,
pepper TT. |
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Preparation
Brown 2/3 of the breadcrumbs in a pan with some oil, then add
pecorino, minced parsley and pine nuts, the raisins, the anchovy
fillets melted in some oil, some spoons of lemon juice, salt
and pepper. Slightly salt swordfish slices, spread the prepared
mixture
and roll them up.
Dip the roulades in the oil and then in the breadcrumbs. Stick
a skewer into the roulades alternating with bay
leaves and slices
of orange and put them in a baking-pan with some oil.
Sprinkle some oil and lemon juice on them and bake for
20 min
at 200° (temperature if centigrade need conversion to F.)
200 + 32= 232 / 1.8 = 418 F. This sounds right 200 degrees would
make fish soft and wet, and I think they are supposed to be crisp.
Variation
You can grill the swordfish roulades instead of baking them.
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Breaded swordfish - Impanata
di pesce spada |
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Ingredients
for 4 servings
18 oz, or 3 1/2 cups of flour,
7 oz. ( 1 3/4 sticks or a little less than 1/2 lb.) of
margarine,
3
tbs of sugar,
3 eggs,
2 lbs of swordfish in slices,
14 oz of peeled tomatoes,
1 onion,
about
1/2 cup of green olives,
1 tbsp of capers,
parsley,
extra virgin olive oil,
salt, pepper TT. |
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Preparation
Mix the flour with the margarine, the eggs, the sugar and
the salt then knead to obtain a smooth short dough; wrap
it in some
plastic film and let rest in the fridge for 1/2
hour.
Stir-fry the chopped onion in a pan with some oil; add the
peeled tomatoes, the
minced parsley, olives, the capers,
salt and pepper and let it cook a little.
Then add the swordfish and let it cook for 10 min, turning
the slices while cooking.
Roll out the pastry dough in two sheets and put one of them
in a baking-pan with greaseproof paper,
covering the bottom
and the rims.
Fill with the fish in the sauce prepared before and close
with the second sheet of pastry, sealing
hermetically
the rims. Bake in hot oven for about 30 min.
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Mackerels
fillets with breadcrumbs - Filetti di sgombro al pangrattato |
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Ingredients
for 4 servings
4 big mackerels already cleaned,
2/3 cup of breadcrumbs,
1 medium lemon,
2 tbsp of grated
pecorino,
extra virgin olive oil,
capers oregano,
salt, pepper TT. |
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Preparation
Divide each fish in two fillets and remove the bones; dip them
in the oil. Then dip the fish in a mixture of breadcrumbs, pecorino,
oregano, salt and pepper and put them in a baking-pan with oil.
Sprinkle oil, capers and lemon juice.
Bake for about 20 min.
at 382 F.
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