“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Monday, July 16, 2012

Pesce spada (swordfish)

Swordfish is prominent in the Sicilian diet. It is a fish commonly eaten in Italy just as Australians eat Barramundi. It is fished from the Mediterranean sea making it readily available and affordable. It is a perfect substitute for meat as it is weighty and robust. It hosts a high oil content and houses a high level of omega three fatty acids. It has a tuna or salmon like texture with a unique flavour, normally sold in pre-cut 'steak' slices.
I love the combination of flavours and textures in this colourful dish. It reminds me of dining by the sea on a hot summers evening with a glass of crisp white wine. The flavours are bold and fresh I also love that everything is prepared in the one pan. Finish with a squeeze of lemon juice and parsley!
what you need:
four swordfish fillets
1/2 red onion
two cloves of garlic
1/4 cup extra virgin olive oil
two tins of chopped Italian tomatoes (or home preserved)
350g of Sicilian green olives
1/4 cup capers
salt and pepper to taste
fresh lemon slices to serve
fresh flat leaf parsley to serve
How to make:
1: Chop the onion finely. Smash and chop the garlic. Add to a heavy based pan and cook on a low heat with olive oil and a little salt.  Cook until tender and translucent, do not brown.
2: If the capers have been preserved in vinegar wash them under cold water thoroughly. Add to the pan, also whole pitted olives, heat through.
3: Add the chopped tomatoes and heat on a low heat.
4: Wash the swordfish steaks under cold running water and blot dry with paper towel. Add whole to the tomatoes sauce, immerse completely in sauce so they cook evenly through.
5: Cover with a lid and cook on a low heat for about 15 minutes depending on how thick the swordfish slices. Once the fish has cooked right through, serve immediately and finish with fresh lemon juice and chopped flat parsley.

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