Blue Fish: in The Kitchen

FISH AND AQUACULTURE IN SICILY. A NATURAL VOCATION.
UNIONE EUROPEA
Fondo europeo di sviluppo regionale Assessorato delle Risorse Agricole e Alimentari
Dipartimento degli Interventi per la Pesca
REGIONE SICILIANA
Regione Siciliana - Fondo Europeo per la Pesca 2007/2013 - MISURA 3.4 - Sviluppo di nuovi mercati e campagne rivolte ai consumatori
BLUE FISH
IN THE KITCHEN.
Rec/oe for acc/ag/e
(anc/ov/e).
Ingredients
1,5 kg anchovies
250 g our
2 cloves garlic
1 glass vinegar
3 tbs sugar
salt
pepper
oil
Ingredients
350 g spaghetti
7 salted anchovies
1 clove garlic
oil
salt
Method
Remove the backbone and the head of the anchovies, open them out
and rinse well under running water.
Coat in our and fry in hot oil.
Separately in a saucepan fry the garlic, add the vinegar and sugar and
bring to the boil.
Add the fried sh, salt and pepper to taste and allow to thicken for a
couple of minutes. Place the sh and sauce in a serving dish and serve.
Method
Bring to boil plenty of water in a large pan. While the water is heating
begin by rinsing the anchovies under running water in order to remove
excess salt. After cleaning the anchovies, remove the backbone and
cut into pieces. Peel the clove of garlic and brown in a frying pan over
a low ame in around three tablespoons of oil. When the garlic is well
browned remove it from the pan. Turn off the heat under the pan with
the oil and add the anchovies to the hot oil. Using a wooden spoon,
crush the anchovy pieces to form a kind of cream.
Finally, when the water begins to boil add the spaghetti. Salt the
water lightly, bearing in mind that the anchovies are already salted.
Drain well the spaghetti cooked al dente and add it to the pan with
the anchovies. Over a low ame, toss the spaghetti in the oil until it is
thoroughly mixed. Serve.
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Ingredients
500 g fresh anchovies
(weight refers to
uncleaned sh)
2 medium-sized
aubergines
250 g cherry tomatoes
5-6 dried tomatoes
50 g sliced bread
1 tbs grated parmisan
cheese
1 bunch basil
1 bunch parsley
grated rind of one lemon
pine nuts
1 clove garlic
extra virgin olive oil
salt
pepper
Method
Clean the anchovies, removing the head and entrails, open them at
and remove the backbone, then rinse under running water and dry with
paper towels. Slice the aubergines and brush the slices with half a
clove of garlic, minced, and half cook them on the grill. Blanch the
tomatoes and skin them, then put them aside to drain.
Blend the bread in the mixer, add the chopped parsley and basil,
half a clove of crushed garlic, the grated rind of a lemon, a handful of
pine nuts, one tablespoon of parmisan cheese, a little extra virgin olive
oil and a pinch of salt.
Arrange in a baking pan one layer of aubergine slices, one of anchovies,
a few halved cherry tomatoes and one or two chopped dried tomatoes;
add a little salt and pepper and sprinkle with the avoured breadcrumbs;
repeat the process until the ingredients have been used up. Bake in the
oven at 180 for around 15 minutes. Serve warm.
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Ingredients (for 4 persons)
1 garsh weighing 300 g
200 g Pachino cherry
tomatoes
20 g black olives
20 g green olives
20 g capers in oil
1 clove garlic
parsley
500 g garsh
400 g plum tomatoes,
very ripe or peeled
2 cloves garlic
salt
pepper, freshly ground
or crushed, or hot chili
pepper
Method
Fillet the garsh, leaving the head and tail intact.
Brown the garlic, capers, olives and cherry tomatoes; add the sh and
cook for 10-12 minutes. Remove the sh and reduce the sauce.
Method
Clean the sh, removing the entrails, then rinse and, if large, cut into
pieces (in this case the head may be removed, if preferred).
Peel and crush the cloves of garlic, wash and dice the tomatoes. Add
the garlic and diced tomatoes to a large frying pan with one or two
tablespoons of olive oil. Salt lightly and cook for 10-15 minutes over a
high ame; at the end of the cooking time sprinkle with a little pepper.
Add the sh to the frying pan with the tomato sauce and cook over a
high ame, turning them over carefully. The sh should be cooked for
just a few minutes.
Remove from the heat and serve immediately. If desired, serve with
grilled slices of homemade bread.
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800 g genuine garsh
For the marinade
crushed garlic
minced parsley
minced rosemary
salt
pepper
breadcrumbs
Method
Clean the sh, removing the head and tail, cut into pieces, wash, dry
and marinate in the ingredients indicated for around one hour.
Place the pieces of sh on a hot grill over charcoal (mild), turning them
over regularly and basting with the marinade.
Lastly, cover the pieces in breadcrumbs and toast slightly.
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Rec/oe for agag//a
(garf/).
Ingredienti (per 2 persone)
300 g sardinella llets
breadcrumbs
parsley
salt
pepper
chili pepper
1 clove garlic
1 tbs extra virgin olive oil
Method
Place the opened-out llets on a baking tray lined with slightly oiled
greaseproof paper and sprinkle with a pinch of salt.
In a small mixer place the breadcrumbs, garlic, parsley, salt, chili
pepper, pepper and one tbs of oil.
Blend for 1 minute. Take this mixture and distribute it over the llets,
covering them completely but leaving the tail.
Bake at 200 for 15-20 minutes and serve piping hot.
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300 g sardinella
breadcrumbs
1 clove garlic
parsley
salt
chili pepper
olive oil
Method
Clean the sh, open them out and remove the backbone, then place
them in a non-stick oven pan, oiled and sprinkled with a little salt. In
a bowl add three tablespoons of breadcrumbs, the crushed clove of
garlic and a little chopped parsley, salt, pepper, a pinch of chili pepper
and a tablespoon of oil. Stir well and spoon the mixture over the llets,
covering them completely. Bake in a hot oven for 20 minutes and serve
hot.
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Rec/oe for a/acc/a
(ara/ne//a).
4-6 albacore llets
oil
salt
pepper
Ingredients
1 kg sliced albacore
600 g sieved tomatoes
1 onion
3 cloves garlic
glass white wine
mint leaves
1 laurel leaf
salt
pepper
Method
Take the sh llets and cut into small pieces with a knife; add salt and
pepper to taste.
Drizzle with oil and serve.
Method
Add four tablespoons of oil to a frying pan and fry the chopped onion
until transparent, together with a peeled and crushed clove of garlic;
add the sieved tomatoes, salt and pepper to taste and cook over a low
ame for around 15 minutes.
Wash and dry the sh slices and rub with a mixture of minced mint and
garlic; then slightly in a frying pan with the hot oil.
Lace with the white wine and allow to evaporate, then add the sh
slices to the sauce and continue cooking for around 10 minutes.
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4-8 albacore llets
8-10 cherry tomatoes
basil
capers
oil
salt
pepper
vinegar
Method
Fillet the sh and steam for 10 minutes. Cool the sh and break into
pieces by hand; cut the tomatoes in wedges and add the desalted
capers, basil and sh and dress with oil, vinegar, salt and pepper.
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Rec/oe for a/a/anga
(a/bacore).
Ingredients
1 little tunny of around
1 kg, cleaned and gutted
1 glass extra virgin olive oil
1 handful parsley, chopped
3 tbs vinegar
400 g potatoes
1 large onion
1 untreated lemon
salt
freshly ground peppercorns
Method
Finely chop the onion and place it in a bowl with the chopped parsley,
then add the extra virgin olive oil, vinegar and peppercorns; salt to taste
and stir well.
Sprinkle the interior of the sh with salt and pepper, then place it in a
pan, cover with the marinade and leave to rest for 2 hours.
Drain the sh thoroughly and place it on another baking tray, then
drizzle four tablespoons of the marinade over the sh and bake in the
oven at 180 for around 15 minutes.
Squeeze the lemon, pour the juice oven the sh and sprinkle it with the
grated lemon zest, then return it to the over and continue cooking for
10 minutes.
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Rec/oe for a//etterato
(//tt/e tanny).
Ingredients
1 stick of celery
400 g ripe cooking
tomatoes
capers in salt
pine nuts
1 onion
pitted Sicilian green olives
3 tbs white wine vinegar
1 level tbs sugar
Ingredients
1 kg little tunny
300 g di tomato sauce
4 cloves garlic
1 onion
glass vinegar
oregano
Method
Cut the aubergines into fairly small cubes of around 2 cm.
Add a little oil to a frying pan and brown the aubergine cubes over a
high ame until they are crisp on the outside and tender inside; remove
from the pan and keep warm. In the same pan brown the nely-sliced
celery. Remove and add the onion cut into small strips; cook for a few
minutes, then add the plum tomato wedges cut into small pieces and
the chopped basil.
Continue cooking for around ten minutes, then add the desalted and
drained capers, chopped olives and pine nuts. Add the crispy aubergine
cubes and the celery and cook for a further 5 minutes.
Separately, cut the sh into even-sized cubes and fry them very quickly
in a little oil. Serve the sh cubes with the cold or warm caponatina
sauce.
Method
Stab the sh all over with a knife and insert pieces of garlic and cloves
into the slits.
Brown the sliced onion, add the vinegar and oregano.
Add the sh and then the tomato sauce.
Cook the sh for an hour over a low ame.
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Ingredients
1 kg bullet tuna
200 g fresh breadcrumbs
100 g Ragusan caciocavallo
cheese
1 clove garlic
salt
parsley
1 egg
tomato sauce
30 capers
1 onion
2 leaves basil
glass water
For the dough:
450 g di 00 our
50 g di superne our
4 eggs
For the lling:
1 bullet tuna
400 g di potatoes
50 g ricotta cheese
1 spring onion
Method
Flavour the breadcrumbs with the salt, cheese, parsley and minced
garlic.
Dice the onion and fry lightly in olive oil with the capers, then add the
tomato sauce, salt and basil leaves.
Clean the sh, removing the head, entrails and central and side bones.
Remove the skin and place the llets on a cutting board, chop them with
a mezzaluna chopper, reducing them to pulp, then add the avoured
breadcrumbs, egg and half a glass of water. Mix well.
In a frying pan fry the croquettes, then drain them and add them to the
tomato sauce; cook for around 15 minutes more. If desired, add fresh
chili pepper.
Method
Prepare the dough: make a mound of the our and create a well in the
middle for the eggs; rst mix with a fork and then knead with the hands
until smooth and elastic; form the dough into a ball and put aside to
rest for 1 hour.
Peel and boil the potatoes, then mash them and leave to cool. Fillet
the sh, keeping it in fresh water during the operation (this helps the
eliminate the blood). Once the four llets have been prepared, dice
them with a sharp knife. Add the raw sh to the potatoes, ricotta and
nely-sliced spring onion. Roll out the dough thinly to form circles of
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Ingredienti
fresh breadcrumbs
1 handful capers
white olives
pine nuts
10-12 Pachino cherry
tomatoes
wild fennel
1 glass white wine
salt
chili pepper
Method
Fillet the sh in two parts from the head to the tail (without removing the
head and the backbone), sprinkle the esh side of the llets with a little
salt, pepper and oil, then top with a lling made of fresh breadcrumbs,
chopped capers, chopped white pickled olives, chopped pine nuts, diced
cherry tomatoes, chopped wild fennel, plenty of oil, a glass of white
wine and salt and chili pepper to taste.
Bake in the oven at 180 for 20 minutes.
around 10 cm, place a ball of lling in the centre and close in a semi-
circle. Seal the edges well with the ngers, then take the ends and
simply join them together. Repeat the operation until all the mixture
has been used up.
Boil in salted water and serve with cherry tomatoes sauted quickly in
extra virgin olive oil.
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Rec/oe for b/o
(ba//et tana).
Ingredients
1 kg Mediterranean
sand eel
mint leaves
vinegar
pepper
salt
1 kg Mediterranean
sand eel
parsley
raisins
capers
grated pecorino cheese
soft cheese
breadcrumbs
vinegar
pepper
Method
Fry the sh in very hot oil with a little salt; remove as soon as it begins
to brown and put aside.
In the same oil break up the mint leaves and sprinkle with a little
vinegar; return the fried sh to the frying pan, add a pinch of
pepper and cover for a few minutes; serve preferably cold.
Method
Sprinkle an oiled baking pan lightly with breadcrumbs and add a layer
of sh, then pepper, salt, parsley, raisins, capers, grated pecorino
cheese, soft cheese in small pieces, a little vinegar and a drizzle of oil;
then another layer of sh and repeat the process. Lastly add plenty of
breadcrumbs and more oil. Bake in the oven until golden brown.
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Ingredients
450 g Mediterranean
sand eel
1 clove garlic
1 onion
parsley
cherry tomatoes
Method
Wash the sh well, salt and leave to drain. Bring water to boil in a
pan with one clove of garlic, the onion, parsley and cherry tomatoes.
Once the water is boiling add the sh and cook. Serve with olive oil and
pepper and lemon, if desired.
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Rec/oe for c/cere//o
(Jea/terranean ana ee/).
Ingredients
600 g Atlantic saury
1 large onion
vinegar
salt
Ingredients
8 medium-sized sauries
2 cloves garlic
chopped parsley
breadcrumbs
8 tomatoes
salt
pepper
Method
Peel and slice the onion and place it in a bowl with vinegar, water and
salt for at least half an hour.
Remove the head and entrails of the sh; rinse and dry.
Coat the sh in our and fry in plenty of hot oil. Serve hot with the
onions.
Method
Clean the sh, removing the head, tail and backbone, then rinse and
dry.
In a bowl place the garlic, chopped parsley, oregano, a sprinkle of
breadcrumbs, salt, pepper and a drizzle of oil.
Mix the ingredients and place the mixture on the sh, then arrange
them in a shallow pan with the stufng side up.
Spoon over each sh a little chopped tomato pulp, add oil and sprinkle
with salt, then cover the pan and cook over a low ame for around 20
minutes.
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Ingredients
600 g saury sh
150 g breadcrumbs
50 g grated maiorchino
cheese
50 g capers
2 cloves garlic
parsley
lemon juice
oregano
salt
Method
Bone and open the sh; rinse and dry.
In a bowl prepare a mixture with breadcrumbs, maiorchino cheese,
garlic, capers and chopped parsley; salt and soften with oil. On a
cutting board arrange the sh in rows and place a little of the mixture
on each one, then roll them up and secure with a toothpick. Grill them
over coals, and serve with a sauce of oil, lemon, garlic and oregano. As
a variation of this dish scabbard sh may be used instead of Atlantic
saury.
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Rec/oe for cotarae//e
(At/ant/c aary).
Ingredients
1 dolphinsh
vinegar
1 lemon
oil
pink pepper
salt
500 g bavette pasta
4 boned and diced
dolphinsh llets
clove garlic
a few leaves of parsley
16 Pachino cherry
tomatoes
saffron
salt
pepper
Method
Fillet the sh into fairly thin slices.
Prepare the marinade using plenty of lemon and a little vinegar, and
leave the sh to marinate for a few hours.
At the end of the marinating time add a drizzle of oil and the pink
pepper, and a little wild fennel if desired.
Serve as a starter with a good white wine.
Method
Clean the sh, removing the entrails, rinse carefully and dry. Score on
both sides (this allows the sh to cook better inside), and sprinkle the
cavity with salt and pepper.
Peel the potatoes and the onion and slice very thinly. Pour a little oil into
a baking dish of the right size to contain the sh, and add the sliced
onion and potatoes, distributing them evenly.
Wash the cherry tomatoes, cut them in halves or quarters and place
them evenly in the baking dish. Lightly salt and pepper.
Place the sh in the baking dish, add the black olives and salt and
pepper the sh. Pour over a little white wine and place in a hot oven
at 180. Bake for around 20-30 minutes, checking the sh regularly; if
necessary add a little more white wine.
Fillet the cooked sh and place the llets on plates, then add the
vegetables and the tasty juices that have formed.
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1 dolphinsh weighing
around 800-1000 g
1 or 2 potatoes
1 mild onion
1 dozen cherry tomatoes
Taggiasca pickled black
olives
dry white wine
salt
pepper
Method
Clean the sh, removing the entrails, rinse carefully and dry. Score on
both sides (this allows the sh to cook better inside), and sprinkle the
cavity with salt and pepper.
Peel the potatoes and the onion and slice very thinly. Pour a little oil into
a baking dish of the right size to contain the sh, and add the sliced
onion and potatoes, distributing them evenly.
Wash the cherry tomatoes, cut them in halves or quarters and place
them evenly in the baking dish. Lightly salt and pepper.
Place the sh in the baking dish, add the black olives and salt and
pepper the sh. Pour over a little white wine and place in a hot oven
at 180. Bake for around 20-30 minutes, checking the sh regularly; if
necessary add a little more white wine.
Fillet the cooked sh and place the llets on plates, then add the
vegetables and the tasty juices that have formed.
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Rec/oe for /amoaga
(ao/o//nf/).
Ingredients
1 kg chub mackerel
vinegar
salt
parsley
tbs our
1 lemon
200 g chub mackerel
200 g chili peppers
30 g shallots
1 stick of celery
2 tbs oil
white wine
100 g wild black rice
salt
pepper
Method
If the sh is large cut it in half lengthwise and, after cleaning it well,
cook it in a little water avoured with vinegar, salt and parsley.
Once it is cooked set it aside to rest.
With the stock formed from cooking make a sauce by adding one
tablespoon of our, the juice of one lemon and chopped parsley. Serve
the sh together with the sauce, either hot or cold.
Method
Add the rice to half a litre of cold, salted water, bring to the boil and cook.
Meanwhile, cut the chili peppers lengthwise into strips and remove the
seeds, then roast them in the oven with the esh side upwards facing
the grill. While the peppers are cooking, gut and skin the sh, cut it
into llets, removing the bones, and dice. In the oil saut the sliced
celery with the shallots, then add the diced sh, salt and pepper. Stir,
and after a few minutes add the white wine, which has been previously
boiled for a few minutes to neutralise the acidity. Once the wine has
evaporated add the chili peppers, skinned and diced. Drain the rice and
serve with the sh sauce.
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950 g chub mackerel
tomatoes
2 cloves garlic
1 hot chili pepper
1 bunch parsley
glass white wine
salt
Method
Gut the sh, remove the gills, rinse thoroughly and dry. Sprinkle the
cavity with salt and a little chopped parsley.
Place the sh in a baking pan with the cherry tomatoes cut into halves,
the cloves of garlic and the remaining parsley.
Pour over the tomatoes plenty of oil, half a glass of white wine, a little
water and a sprinkle of salt.
Cover the pan with aluminium foil, sealing it well all round. Bake in a
hot oven at 200 for around 35 minutes; half way through cooking time
remove the aluminium foil to allow the sh to brown.
At the end of cooking time leave to rest in the oven with the door slightly
open of 5 minutes.
Serve with the cooking juices and accompanied by tomatoes and two
toasted crostini.
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Rec/oe for /an:arao
(c/ab mac/ere/).
Ingredients
1 medium Atlantic bonito
water
salt
orange juice
1 stick of celery
1 fennel
10-12 Pachino cherry
tomatoes
600 g Atlantic bonito
4 leeks or 1 shallot
1 pinch chili pepper seeds
1 jar tomato pulp
1 sprig parsley
salt
6 tbs olive oil
Method
Using very fresh sh prepare the carpaccio, slicing the raw sh very
thinly with a sharp knife and arranging it on a serving plate or at
tray oiled with extra virgin olive oil. Salt lightly and sprinkle with the
orange juice. Julienne (slice thinly) the sweet fennel, cherry tomatoes
and celery. Cover the carpaccio with the sliced vegetables, then salt to
taste and sprinkle again with orange juice.
Method
Add to a frying pan, in order, oil, sliced shallot, tomato pulp, chili
pepper and sh slices; cook for around 5 minutes.
Add two glasses of water, chopped parsley and salt to taste, and cook
over a low ame until the desired consistency is obtained. Excellent
either as a pasta sauce or a main course.
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Rec/oe for oa/am/ta
(At/ant/c bon/to).
Ingredients
3 cloves garlic
roasting herbs
Approx. 1.2 kg Atlantic
bonito
150 g cherry tomatoes
1 large bunch parsley
1 sprig rosemary
salt
Method
Heat the oven to 220.
Slit open the belly of the sh and remove the entrails; rinse quickly and
dry.
Take a sheet of aluminium foil of the same length as the sh, calculating
10 cm extra at each end, and place the sh on top.
Salt the cavity of the sh, peel and mince the garlic, wash, dry and chop
the parsley and place in the cavity. Sprinkle the sh with roasting herbs
and a little salt, add the sprig of rosemary and the tomatoes and cover
with another sheet of aluminium foil of the same length as the rst.
Seal the sides of the cartoccio by taking the edges of the two sheets
and folding them over together on all four sides (make a small hole on
the upper side of the cartoccio for the steam to escape). Bake in a hot
oven for at least one hour.
When the sh is cooked remove it from the oven, open the cartoccio
(taking care not to burn your hands) and llet the sh, removing the
bones, which are relatively few and large enough to see clearly.
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Ingredients
600 g lleted pilot sh
tomatoes
30 g di capers
1 tbs parsley
white wine
oregano
pepper
salt
Method
Clean the sh, remove the backbone, head and tail and llet.
Wash and dry the llets, then arrange them in a pan.
Sprinkle with salt, pepper, chopped parsley and oregano and lace with
oil.
Add the diced Pachino tomatoes and the desalted capers and sprinkle
with half glass of white wine.
Place the pan over the heat and cook for 5 minutes.
Turn the sh and continue cooking for another 5 minutes.
Serve piping hot.
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500 g pilot sh llets
360 g bucatini pasta
garlic
1 onion
300 g peeled tomatoes
dry white wine
capers
80 g breadcrumbs
salt
chili pepper
Method
Saut the garlic and chili pepper in the oil and add the tomatoes,
desalted capers and salt; cook for 15 minutes.
Separately, saut the chopped onion in the oil and add the sh llets
to brown; sprinkle with the wine and allow to evaporate, then combine
with the tomato sauce, season with salt and simmer for a few minutes.
Cook the bucatini al dente, add to the sauce, stir in the breadcrumbs
and cook for a couple more minutes.
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4 pilot sh of around
200 g each
breadcrumbs
2 lemons
salt
pepper
oregano
Method
Wash the sh and cut them in two lengthwise.
Flavour the breadcrumbs with a large pinch of oregano and a pinch of
salt and pepper.
Brush the sh with oil and coat them in the breadcrumb mixture,
pressing it onto the sh to make sure they are well covered, then place
them on a hot oiled cast iron griddle. Grill the sh over medium heat
until browned on all sides.
Meanwhile, prepare the salmoriglio sauce by pouring into a bowl half a
glass of extra virgin olive oil and adding the juice of two lemons, a pinch
of salt, a sprinkle of pepper and a little oregano; beat the mixture with
a fork to obtain a smooth sauce.
Once the sh is cooked place it on a serving plate and pour over the
salmoriglio sauce.
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Rec/oe for f/ o//ota
(o//ot f/).
Ingredients
400 g lleted scabbard sh
2 egg yolks
100 g pecorino cheese
1 clove garlic
1 tbs capers
1 bunch parsley
50 g leeks
our
oil for frying
1 carrot
1 courgette
bell pepper
salt
extra virgin olive oil for
frying
200 g mussels
For the besciamella white
sauce:
litre milk,
2 dl sh stock
60 g butter
60 g 00 our
salt
Method
Cut the sh llets into strips, dip them in the beaten egg and then coat
them in the mixture composed of breadcrumbs, pecorino cheese, garlic,
pine nuts, capers and parsley; roll them up and secure with toothpicks.
Bake in the oven for 10 minutes at 180.
Julienne the leeks, coat them in the our and fry them in the hot oil.
Make a mirepoix of celery, carrot and courgette and dress with oil, salt
and pepper. Serve the sh rolls on a bed of vegetable mirepoix and top
with the crispy leeks.
around the same size as the aubergine slices. Prepare the besciamella
sauce by mixing the sh stock and the strained dregs of the cooked
mussels with milk to form a fairly thick sauce. In a mould, alternate
layers of aubergine slices and sh llets with buffalo mozzarella cut
into cubes, fresh basil and besciamella; bake in the oven for 8 minutes
at 180 and serve with the tomato sauce.
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Ingredients
1,5 kg di spatola
300 g di farina
300 g di pangrattato
pecorino grattugiato
prezzemolo
3 uova
olio di semi di arachide
sale
Method
Fillet the sh and cut into pieces.
Flour each piece, dip in beaten egg and coat in the breadcrumbs mixed
with grated pecorino cheese, minced parsley and salt, then fry in hot oil.
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Rec/oe for oece c/abo/a
(cabbara f/).
4 black aubergines
1 large scabbard sh
our
500 g buffalo mozzarella
200 g tinned pelati
tomatoes
basil
Method
Prepare a classic tomato sauce by sauting the onion in a little oil and
adding the tinned tomatoes, salt, pepper and basil, then blending the
mixture and passing it through a sieve; keep warm. Fry the slices of
aubergine in hot oil, after leaving them in a salad bowl for at least an
hour sprinked in salt to draw out the bitter juices. In a frying pan saut
the garlic and a tinned anchovy llet and add the mussels; cover the pan
and cook over a low ame until they open. Fillet the sh into pieces of
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{,(\[[\(t [|,| r\(v|(|\\ |J| \J[(((|(,)
1 glass dry white wine
short pasta
1 sword sh steak
tomato sauce
1 clove garlic
parsley
1 fresh chili pepper
olive oil
1 large aubergine
salt
Cook the short pasta and serve with the sh sauce.
Method
Wash the aubergine, dice, salt and set aside for the bitter juices to
drain. In a pan saut the garlic, add chili pepper and tomato sauce,
and cook over a low ame.
Wash the sword sh, remove the skin and cut into cubes.
Add to the tomato sauce and cover. Drain the diced aubergine, fry in hot
oil and add to the sauce.
When the sh is cooked, add the wine and allow it to evaporate for a
few minutes, then turn off the heat. Add the chopped parsley.
r\,J\ ( ,J( t| r(,(( ,r\t\ {r\,J\ |J| ,(t [|,| ,\J(()
Rec/oe for oece oaaa
(uora f/).
Ingredients
350 g sword sh steak
80 g dried tomatoes
1 sprig parsley
tbs sugar
1 head chicory
3 tbs olive oil
2 lemons
2 grapefruits
salt
pepper
Ingredients
800 g sword sh sliced
very thinly in the
perivisceral area
150 g breadcrumbs
1 tbs capers
30 g cheese with
peppercorns
parsley
salt
pepper
Method
Clean the sword sh, removing the skin and the backbone.
Wash, dry and harden in the freezer for 30 minutes to make it easier
to cut.
Remove the sh from the freezer, slice it thinly and lay the slices on the
bottom of a large dish or tray with fairly high sides.
Break up the dried tomatoes into pieces and scatter them over the sh,
then sprinkle with sugar.
Squeeze the lemons and one grapefruit and pour the juice over the
carpaccio, then cover with cling lm and leave to marinate in the
refrigerator for 20 minutes. In the meantime, peel the remaining
grapefruit and cut into cubes. Wash and dry the salad. Drain the
marinated slices and arrange them on a bed of fresh salad. Dress with
oil, salt and pepper and garnish with the grapefruit cubes and chopped
parsley.
Method
Mix the breadcrumbs with the salt, pepper and minced parsley.
Take three quarters of this mixture and mix it with the capers, grated
peppered cheese and a little oil, and spoon over the thin slices of sword
sh.
Roll up the slices to form roulades and place them on a skewer.
Coat the roulades in oil and then the remaining breadcrumbs and cook
over a charcoal re, turning over once, or in a very hot oven for a few
minutes. Serve hot.
(\(r\((| t| r(,(( ,r\t\ ( rvt(| ,(((||
{,(t [|,| (\(r\((| |J| t(|(t Jv\J(,)
[(\(|.(JJ( t| r(,(( ,r\t\ \..\ v(,,|(,(
{v(,,|\-,J/.( ,(t [|,| (J.\t(,)
Rec/oe for r/cc/o/a
(greater amber/ac/).
1 amberjack llet weighing
300 g
avocado
1 tbs olive oil
2 tbs powdered wasabi
(green horseradish)
1 tbs soy sauce
1 tbs olive oil
500 g di linguine or
spaghetti
700 g diced amberjack
10 cherry tomatoes
1 clove garlic
1 shallot
glass white wine
parsley
salt
pepper
Method
Place the wasabi in a small cup, add a few drops of water and mix into
a paste.
Dilute with the soy sauce and, while stirring, slowly add the oil to obtain
a creamy sauce.
Slice the sh llet very thinly and arrange on a serving plate. Spoon
over the soy sauce mixture, cover the plate with cling lm and place in
the refrigerator to marinate for 30 minutes.
Remove the cling lm and the carpaccio is ready to serve.
Method
Clean the sh and allow to drain, then cut into slices and dice. Peel and
mince the garlic.
Clean the shallot and slice it thinly, preferably with a mandolin slicer.
Place in a frying pan the oil, garlic, shallot and a pinch of salt and
pepper. Saut quickly over a medium ame.
Add the diced sh and saut for a few minutes. Add a glass of white
wine and allow to evaporate, then add the cherry tomatoes cut into
small pieces and the chopped parsley and cook over a low heat for
around 15 minutes. Taste and adjust salt if needed.
Once the sh is cooked, put aside a little of the sauce and sh pieces.
Bring to the boil a pan of salted water and cook the pasta al dente.
When cooked, drain and toss with the sh over the heat for a few
minutes to blend the avours. Transfer the pasta to a serving dish,
spoon over the remaining sauce and sh pieces, garnish with a sprig of
fresh parsley and serve.
(\(r\((| t| (|((|.\ {\v[((j\(r (\(r\((|)
.|(J|( t| (|((|.\ {.|(J|( r\,J\ |J| \v[((j\(r ,\J(()
Ingredients
1 kg amberjack
100 g butter
70 g our
1 sprig rosemary
glass ne dry white wine
1 clove garlic
salt
pepper
Method
Scale, gut and wash well the sh without removing the head, tail and
ns.
Dry the sh and lightly coat it in our, after lling the cavity with the
chopped garlic and rosemary.
Melt the butter in a heat-resistant dish, then remove from the heat
and pour over the sh, sprinkled with salt and pepper. Using a sieve,
sift over a little our to form a cream. Add the white wine and bake in
a hot oven at 180 for at least twenty minutes, turning the sh during
cooking time and adding a little more our if it appears too watery.
(|((|.\ \. v| [|\( {\v[((j\(r | ||J( |()
Ingredients
Caponata sauce:
400 g black aubergines
1 stick celery
onion
1 tbs toasted pine nuts
10 pitted green olives
100 ml red wine vinegar
50 g medlar honey
3 leaves basil
Allinguate sardines:
18 sardines
50 g breadcrumbs
1 tbs orange rind
1 tbs chopped parsley
1 tsp chopped mint
Garnishing:
100 ml water
2 tbs sugar
4 gs
50 g crystallised sugar
Ingredients
kg wild fennel
5 lt water
salt
250 g fresh sardines
25 g anchovies
onion
1 sachet saffron
1 tbs pine nuts
1 tbs raisins
1 tbs toasted almonds
kg bucatini pasta
1 tbs almond our
breadcrumbs
Almond cream:
200 g potatoes
50 g almonds
300 ml water
salt
pepper
Method
Salt the aubergines and leave to drain off bitter juices, then cut them
into cubes and saut in a frying pan with nely diced celery and onion;
add the pine nuts and chopped olives and cook for 10 minutes over
medium heat.
Add the medlar honey, red wine vinegar, basil and salt and cook for
around 5 minutes more.
Leave the caponata to rest in the refrigerator for 1 hour.
Open out the sardines and remove head and bones; spoon over the
mixure of breadcrumbs, oil, grated orange rind, chopped parsley and
mint and arrange the sh evenly in layers on a baking tray. Bake for 8
minutes at 160.
In a casserole dish reduce over a low ame, for 10 minutes, the syrup
of water, sugar and chopped carob pulp.
Clean the gs, pierce the stem end with the tip of a knife and open
them ower-like, sprinkle with crystallised sugar and bake in the oven
for 5 minutes at 200.
Serve the caponatina pressed at with the sardines on top.
Accompany with a caramelised g and garnish with the carob reduction.
Method
Clean the wild fennel, removing the tougher stalks, then wash and
boil in salted water; drain and chop. Keep the cooking water. In the
meantime soak the raisins in warm water.
Clean the sardines, removing the heads, tails, scales and backbone,
and rinse them quickly under running water. Wash carefully the salted
anchovies.
Slice the onion and saut in a pan with oil; add the anchovies and allow
them to disintegrate. Add the sardines and cook for around 5 more
minutes. Then add the wild fennel and saffron (dissolved in a ladleful
of hot water) and cook for another 5 minutes. Lastly, add the pine nuts
and the well-drained raisins and turn off the heat after a few seconds.
Cook the bucatini in the cooking water of the fennel (strained), following
the instructions on the pack, and drain when it is al dente; return the
sauce to the heat and add the pasta; toss and nish cooking.
Transfer the pasta with the sauce to an oven silicone mould coated with
breadcrumbs and almond our and bake in the oven for 5 minutes at
180.
Boil the potatoes in pieces for 15 minutes; add the almonds, salt,
pepper and blend into a cream. Reduce in a small pan over a low ame.
Serve the pasta timbale with the almond sauce and, at the side, the
remaining sardine sauce in the frying pan.
800 g sardines
3 sprigs rosemary
1 clove garlic
oregano
olive oil
1 tbs strong wine vinegar
salt
Method
Clean the sardines, open them out and remove the bones.
Chop the needles of three sprigs of rosemary with one clove of garlic.
In a lightly oiled pan place the sh in two layers with the avoured
mixture between the layers; sprinkle the top with a little oregano and
salt and drizzle with oil.
Cook for 15 minutes.
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Rec/oe for ara/ne
(ara/ne).
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{(\r\J\ ,\J(( |J| v(t.\( |(/, \..|(J\J( ,\(t|(, \t (\([ ,\J(( ((tJ(J|)
r\,J\ ( .( ,\(t( \..\ r\.((v|J\\ ( (((v\ t| v\t(.(
{r\,J\ |J| r\.((v-,J/.( ,\(t|(, \t \.vt (((\v)
3 eggs
our (twice the weight of
the eggs)
Filling:
2 x 125 g tins mackerel
parsley
salt
Ingredients
4 mackerel weighing 150
g each
5 tbs lemon juice
5 tbs orange juice
salt
pepper
Prepare the pasta
Place the our and eggs in a bowl or on a worktop and knead
energetically until a rm, smooth dough is formed. Divide into two and
roll out. Flour well a mould for raviolini and place over it the rst sheet
of dough. Place small amounts of the lling on the dough and cover
with the second sheet. Dust with our, press lightly with the hands and
then roll with the rolling pin until the serrated edges of the mould are
visible.
Turn over the mould, loosen the dough with the ravioli and go over again
with the pastry cutter to separate the ravioli. Cook the raviolini, then
add them to the frying pan with the sauce and cool to room temperature.
Method
Prepare the sauce: peel and nely dice the aubergines, saut in a little
oil with cloves of garlic for 8-10 minutes, or until they are browned and
tender.
In another small pan cook the tomatoes for a few minutes with oil, salt
and thyme, then turn off the heat and add the aubergines.
Prepare the lling
Place all the ingredients for the lling in a bowl, transfer to a mixer
and mince nely.
Method
Clean and llet the mackerel, wash and dry the llets and sprinkle
them with a pinch of salt and pepper.
In a small bowl mix together the orange and lemon juice, brush a little
of this marinade over the llets and place them in a heat-resistant
dish.
Pour over the remaining marinade and leave them to rest for at least
2-3 hours in the refrigerator.
Drain the mackerel llets, dry them and brush with oil, then place them
with the skin side down in a frying pan and cook for around 5 minutes
on each side.
Serve the llets piping hot, accompanied, if desired, by an in-season
green salad.
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,(v[(| \..'\J|(\ v\,,((|\ {[\(v|J,(-,J/.( v\(r(((.)
pepper
Sauce:
400 g aubergines
2 cloves garlic
2 large red tomatoes
salt
thyme
Rec/oe for gombro
(mac/ere/).
cantaloupe melon
1 lemon
salt
800 g fresh mackerel llets
our
glass dry white wine
100 g yellow bell peppers
1 small onion
1 tbs capers
1 tbs chopped mint
50 ml white wine vinegar
Method
Remove the melon pulp using a melon baller to make pearls. With the
remaining pulp prepare a dressing by blending it with oil, lemon juice
and a pinch of salt.
Cut the mackerel llets into small pieces, dust in our and brown on
both sides in three tbs of oil in a wide non-stick frying pan;
add white wine and allow to evaporate, reducing the sauce for a few
moments. Turn off the heat and cover.
Cut the bell peppers into square-shaped pieces and saut separately in
a frying pan with the oil and previously-sauted onion; add the capers
and chopped mint and cook for 10 minutes; at the end of cooking time
add the vinegar and allow to evaporate for 1 minute, then turn off the
heat.
Serve the mackerel on a bed of sour peppers, accompanied by the melon
pearls and drizzled with a little cantaloupe dressing.
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{,((J \t ,J( v\(r(((. |J| r(\(., [ (\J\.Jr( v(.)
Ingredienti (per 4 persone)
400 g cleaned horse
mackerel llets sliced very
thinly
200 g spring cabbage
1 pomegranate
2 orange
salt
white pepper
oil
5-7 cherry tomatoes
garlic
3 horse mackerels
300 g di paccheri pasta
salt
chili pepper
garlic
mint leaves
Ingredients
3-5 horse mackerels
superne our
Method
Wash, dry and shred the cabbage. Place on the individual plates and
arange the sh llets on top. Sprinkle with salt and pepper and drizzle
with orange juice and oil; sprinkle with pomegranate seeds and garnish
with slivers of orange (without pith) nely julienne sliced.
Methode
In a frying pan saut the garlic and chili pepper in oil, then add the
peeled cherry tomatoes and salt.
Add the lleted sh, cook for 3 minutes and, in the meantime, cook the
pasta in salted water. When cooked, add to the sauce and toss quickly
over the heat. Serve with a drizzle of oil and garnished with chopped
parsley.
in a frying pan with extra virgin olive oil.
Discard the oil and, in the same frying pan, add fresh oil, avouring
it with two cloves of garlic and a few mint leaves. Add half a glass of
vinegar and allow to evaporate.
This operation must be carried out with great care as the hot oil will spit
when the vinegar is added. Pour this sauce over the sh arranged in a
heat-resistant dish, and serve.
Method
Clean the sh, removing also the outer bones that run from the tail to
the head. Dust the sh with the superne our and salt while cooking
,J(|(((.. | (\(r\((| {|(,( v\(r(((. (\(r\((|)
r\((|((| ( ,J(|(((..| {r\((|((| r\,J\ |J| |(,( v\(r(((.)
,J(|(((..| \..\ (\J\(,( {(\J\|\-,J/.( |(,( v\(r(((.)
8-10 sprats
30 g our
2 tbs olive oil
Method
Firstly, clean and gut the sh - this is a fairly quick process with sprats.
Coat the sh in olive oil and then a little our. This procedure not only
makes the sh tasty and crisp but also helps to reduce the risk of
breaking these delicate sh when turning them over. When the sh are
well coated in our place them on a grill and then over hot coals.
Grill for around 10 to 20 minutes depending on how hot the coals are
and the distance from the heat.
Turn the sh once, very carefully, as it is easy to break these sh with
their extremely tender esh.
Serve the grilled sprats with a side dish of fresh, in-season vegetables.
((|(.|\J\ t| ,r(\JJ {((|..(t ,r(\J)
Rec/oe for ag/ere//o
(/ore mac/ere/).
Rec/oe u/t/ oratto
(orat).
Rec/oe for tana
(tana).
Ingredients
around 1 kg tuna
peppercorns
garlic
our
tomato sauce
1 laurel leaf
salt
Ingredients
3 potatoes
water
4 ferla mushrooms
1 onion
1 spring onion
100 g celery
1 tbs capers
50 g concentrated tomato
pure
50 g chopped green olives
1 kg fresh tuna steak
our
basil
salt
Ingredients
200 g white bread
50 g pecorino cheese for
grating
1 clove garlic
1 tbs chopped eld balm
1 tbs fresh chopped oregano
1 lemon (rind only)
1 kg fresh tuna llet
6 baby aubergines
our
palm oil
50 g sugar
40 ml red wine vinegar
saffron pistils
Method
Take a cleaned whole small tuna sh.
Stab all over with the point of a knife and place a peppercorn and a
small piece of garlic in each hole.
Coat in our and fry in a frying pan until golden brown.
Place the tuna in a casserole dish with the tomato sauce and one laurel
leaf.
Cook slowly for a little over 1 hour.
Method
Blanch the potatoes in boiling water, drain, peel and dice. Clean the
mushrooms and slice them nely with a knife.
Brown them in a casserole dish with lightly sauted onion, spring onion,
celery and capers; add the concentrated tomato pure and a glass of
water and cook for 10 minutes over a low ame.
Skin, our and toast the tuna steak on both sides in a pre-heated non-
stick frying pan.
Transfer it to an agghiotta dish, add fresh chopped basil and continue
cooking for 5 more minutes.
Method
Blend together the bread, pecorino cheese, garlic, eld balm, oregano,
oil, salt, pepper and lemon rind.
Cut the tuna steak llets into 8 cm thick slices and coat them in the
avoured breadcrumb mixture; brown in a frying pan with a little oil for
2 minutes on each side and nish cooking in the oven for 5 minutes at
180. Clean and rinse the baby aubergines under running water, then
dry and dust lightly with our; fry in hot palm oil and drain, absorbing
the excess oil, and return to the frying pan with a syrup of sugar, vinegar
and red wine. Reduce the sauce and turn off the heat. Scallop the tuna,
showing the pink centre and serve with the aubergines softened in their
syrup with the saffron pistils and lemon zest.
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J '\((||JJ\' ( [J( [((.\ {\((||JJ\-,J/.( JJ\ |J| [((.\ vJ,|(v,)
J r\\J ( v(.\t\( [\[/ {[((\t(t JJ\ |J| [\[/ \J[(((|(,)
.../aro
For information www.sicilianshontheroad.com

Blue Fish: in The Kitchen

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Blue Fish: in The Kitchen

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FISH AND AQUACULTURE IN SICILY. A NATURAL VOCATION.

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