Swordfish immediately conjures up the atmosphere of Sicilian markets. This fish is a central ingredient of the island's cuisine; this recipe features swordfish in a quick and easy preparation together with tomatoes, garlic and anchovy.
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INGREDIENTS |
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Swordfish |
600 |
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g |
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Garlic |
4 |
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cloves |
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Anchovy |
4 |
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Tomatoes |
2 |
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Olive oil |
1/2 |
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glass |
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White wine |
1 |
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glass |
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Salt |
to taste |
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Pepper |
to taste |
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PREPARATION |
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Wash and dry the slices of swordfish. |
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Brown the garlic in a little oil, together with the washed and boned anchovies and the peeled tomatoes, having first removed the seeds and cutting them into small pieces. |
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After about 5 minutes pour in the white wine and also add the slices of swordfish. Salt and pepper and cook over a slow flame for about 30 minutes. |
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CHEF'S NOTE |
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In order to peel the tomatoes more easily, we recommend immersing them for a couple of minutes in boiling water. |
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This fresh, light menu goes very well with fairly acidic white wines imbued with a delicate bouquet and slightly sparkling, like a Muller-Thurgau mosso veneto. |
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