Straccetti Di Pesce Spada Recipes

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PESCE SPADA



Pesce Spada image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
2 cloves garlic, finely minced
Salt and freshly ground pepper, to taste
4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick
4 firm, ripe tomatoes, diced
2 tablespoons minced fresh basil
Lemon juice, to taste
Lemon wedges, as an accompaniment

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.

BRACIOLINE DI PESCE SPADA ALLA MESSINESE



Bracioline di Pesce Spada alla Messinese image

Categories     Bread     Sauce     Side     Roast     Stew     Swordfish

Yield serves 6

Number Of Ingredients 15

1 1/2 cups fresh mint leaves
1 cup fresh parsley leaves
2 fat cloves garlic, peeled and crushed
4 ounces pine nuts
6 ounces green Sicilian olives, lightly crushed with a mallet, stones removed, and coarsely chopped
4 ounces dark raisins, plumped in warm Malvasia delle Lipari or any sweet, ambered wine
1/3 cup capers preserved under salt, rinsed
4 ounces pecorino
6 ounces freshly made fine bread crumbs, toasted
1 large egg, lightly beaten
Freshly cracked pepper
Fine sea salt, as needed
2 pounds swordfish, sliced into 1/4-inch steaks
1/4 cup extra-virgin olive oil
2/3 cup Malvasia delle Lipari or any sweet, ambered wine

Steps:

  • With a mezzaluna or a very sharp knife, finely mince 1 cup of the mint and parsley together with the garlic to a fine paste and transfer it to a large bowl. Lightly pan-roast the pine nuts. Add the olives, raisins, and any residual liquid and the pine nuts to the bowl along with the capers, pecorino, bread crumbs, and the egg. Generously grind on the pepper. Work the elements to a well-amalgamated paste. The pecorino and capers should be salty enough to flavor the paste, but after tasting it, add a bit more if you wish.
  • Lay the bracioline on a work surface and pound them lightly but firmly with a mallet, thinning the flesh a bit. Spread each steak with a good tablespoon of the paste, roll it into a fat little sausage shape, and secure the braciolina with a toothpick. Over a lively flame, heat the oil in a large sauté pan and very quickly cook the bracioline, sautéing them well but taking only a minute or so to do it so as not to overcook the fish. Remove the bracioline to a holding plate.
  • When all are cooked, discard any remaining oil and rinse the pan with the 2/3 cup of Malvasia, scraping and stirring and permitting the wine to reduce for 2 to 3 minutes. Pour the sauce over the bracioline and present them, strewn with 1/2 cup mint leaves, warm or at room temperature.
  • Sacrificing the beauty of the sauce, one could skewer the bracioline onto well-soaked grapevine twigs, olive wood twigs, thick branches of rosemary, or metal skewers, alternating them with bay leaves and roasting them over a very hot wood fire for a minute or two on each side, basting them with olive oil. They'll need some accessory-a spoonful of warm tomato vinaigrette would do nicely.

AGGHIOTTA DI PESCE SPADA



Agghiotta Di Pesce Spada image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 45m

Yield Six servings

Number Of Ingredients 12

2 tablespoons sultana raisins
3 swordfish steaks, approximately 1 inch thick, weighing a total of 1 1/2 to 2 pounds
1/4 cup all-purpose flour
5 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, peeled and mashed with the flat blade of a knife
2 tablespoons pine nuts
1 celery stalk, finely chopped
1 tablespoon capers
1/2 cup pitted Mediterranean-style green olives
1 8-ounce can imported Italian tomatoes
3 bay leaves

Steps:

  • Place the raisins in a small bowl of hot water to soften and plump them while you proceed with the recipe.
  • Lightly flour each side of the swordfish steaks. Over medium-high heat, saute the steaks briefly in two tablespoons of olive oil, just enough to brown them - about two to three minutes to a side. Set the browned steaks aside.
  • Turn the heat to low, add three tablespoons of olive oil to the same pan and gently stew the thinly sliced onions, 15 to 20 minutes, until they are soft. Add the garlic, pine nuts, celery, capers and olives. Drain the sultanas and add to the pan.
  • Add the tomatoes to the pan, raise heat again and cook all ingredients together rapidly, approximately 10 minutes, until the sauce is thick. Remove from heat.
  • Preheat the oven to 400 degrees.
  • Place half the sauce in a shallow oven dish. Arrange the steaks in the dish and spoon the remaining sauce on top. Place a bay leaf on each steak. Bake the swordfish steaks for seven to nine minutes, or until they are cooked through but still juicy. Do not overcook. Serve immediately. (They may also be set aside in a warm place for 30 minutes to an hour before serving.)

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 4 grams, TransFat 0 grams

PESCE SPADA STECCATO E GRIGLIATO (GRIDDLED GARLIC & MINT STUDDED SWORDFISH)



Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish) image

Carmelita Caruana celebrates the tastes of Sicily with this exciting fish dish - mint and garlic work so well together

Provided by Carmelita Caruana

Categories     Dinner, Lunch

Time 1h25m

Number Of Ingredients 8

4 swordfish or tuna steaks, 2cm/¾in thick
200ml dry white wine
2 tbsp white wine vinegar
2 garlic cloves
16 fresh mint leaves
2 tbsp extra-virgin olive oil, plus extra for serving
a little fresh oregano or finely chopped flatleaf parsley, to serve
2 lemons, preferably organic, quartered

Steps:

  • Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.
  • Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.
  • Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.
  • Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.
  • Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

Nutrition Facts : Calories 389 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 37 grams protein, Sodium 0.67 milligram of sodium

STRACCETTI DI MANZO - SLICED STEAK AND ARUGULA



Straccetti Di Manzo - Sliced Steak and Arugula image

For dinner or an appetizer in a hurry, many Roman cooks have relied on this classic trattoria favorite. Origin unknown courtesy of the chef who conducted my Italian Gourmet cooking class. So easy and SO good! It can be served hot, room temperature, it was even good cold 2 days later!1/2012, I found the source: http://www.epicurious.com

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 ounces baby arugula, rocket lettuce, washed, drained
1/3 cup extra virgin olive oil
2 large garlic cloves, smashed
1 large sprigs rosemary, leave on stem
1 lb boneless sirloin, 1 inch thick
salt, to season steak
pepper, to season steak
1 large shallot, thinly sliced into round rings
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/4 teaspoon salt
black pepper, to garnish

Steps:

  • Mound arugula on a large platter.
  • Over high heat, heat oil with garlic and rosemary in a 12" heavy skillet turning garlic and rosemary once or twice, until garlic is golden, abut 4 minutes.
  • Discard garlic and rosemary.
  • Meanwhile, pat steaks dry and sprinkle steak with salt and pepper. Slice steaks lengthwise, against the grain into 1/2" slices.
  • Add meat to skillet, tossing with tongs to color evenly, about 1 minute for medium-rare.
  • Arrange steak slices over the arugula.
  • Add shallots rings to the oil along with the vinegars and 1/4 t salt. and pepper. Boil for 2 minutes. turn off heat.
  • Using tongs, remove the shallots and arrange over the beef slices. Pour the hot dressing over the beef and lettuce.
  • Serve immediately.

Nutrition Facts : Calories 325.6, Fat 23, SaturatedFat 4.2, Cholesterol 71.4, Sodium 215.8, Carbohydrate 3.8, Fiber 0.6, Sugar 1.6, Protein 25.1

PESCE SPADA DI BAGNARA



Pesce Spada di Bagnara image

Categories     Bread     Side     Swordfish     Simmer

Yield serves 6

Number Of Ingredients 8

3 pounds swordfish, cut into 1/3- to 1/2-pound steaks
2 cups good red wine
1 cup extra-virgin olive oil
10 bay leaves, crushed
2 small, dried red chile peppers, crushed, or 1/2 to 2/3 teaspoon dried chile flakes
Fine sea salt
Freshly cracked pepper
Whole branches of bay or rosemary

Steps:

  • Place the fish in a noncorrosive bowl and pour over the wine, turning the steaks so that each of them is wet. Cover the bowl tightly with plastic wrap and permit the fish to rest in the wine for 1 hour, turning it several times.
  • In a small saucepan over a medium flame, heat the oil nearly to a simmer and add the crushed bay leaves and the chile peppers. Remove the pan from the flame, cover it, and permit the oil to absorb the seasonings while the fish rests in the wine.
  • Build a wood fire.
  • Remove the fish from its bath, drying it on absorbent paper towels. Strain the oil and massage both sides of the fish with 1/2 cup of it. Sprinkle sea salt and freshly cracked pepper over the steaks. Pound the branches of bay or rosemary with a mallet to release their fragrant oils.
  • Lay the steaks on a grill over red/white-hot embers and cover them with the pounded branches. Char the steaks for 45 seconds to 1 minute-30 seconds will be sufficient if your fire is hot enough-removing the branches, turning the steaks, replacing the branches, and charring their other sides.
  • Rewarm the remaining 1/2 cup of oil and pour it over a large, shallow plate. Lay the charred steaks in the oil so their hot flesh can absorb it.
  • Present the steaks then, still warm, or left to cool a bit if your hunger can abide the wait. You need only honest bread and wine and the warmth of the fire.

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