Involtini di Pesce Spada

Involtini di Pesce Spada

The last time I visited Sicily just about every restaurant I went to had a variation of these typically Sicilian stuffed swordfish rolls on the menu. This is one version of the dish, it can also be found with a stuffing that contains currants and pine nuts. I’m a big olive and caper fan so this is the way I usually prepare them. Salmoriglio, is a traditional Sicilian Marinade and it is very common for it to be served on the side with grilled fish to be drizzled on afterwards. It is optional with this dish, but I really love the flavor it adds, especially when you cut the rolls open and the juices soak into the stuffing. Involtini di Pesce Spada Recipe Prep time: 25 min | Cook time: 10min | Total time: 35 min Serves 4 1/2 cup fresh bread crumbs 2 tablespoons capers, chopped 12 gaeta olives, pitted and chopped 1 large garlic clove, finely chopped 1 tablespoon fresh flat leaf parsley, chopped Salt & pepper to taste 4 tablespoons olive oil 4 skinless swordfish steaks about 1/2 inch thick Salmoriglio (see below) or lemon wedges Start a fire in a charcoal grill, or pre-heat a gas grill. Soak 4 wooden skewers in cold water. Combine bread crumbs, capers, olives, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well. Place each swordfish steak between two pieces of wax paper and pound gently with the flat end of a meat pounder to 1/4 inch thickness. Cut each steak in half. Place one-eighth of the bread-crumb mixture near one...
Tagliatelle with Tomato Sauce and Ricotta

Tagliatelle with Tomato Sauce and Ricotta

My wife made a trip to Arthur Avenue this weekend and picked up, among other things, some fresh ricotta cheese from Calandra Cheese Market and tagliatelle from Borgatti’s Pasta. While trying to figure out what sauce we should serve with the tagliatelle, she suggested that I make a Tomato Sauce with fresh ricotta on top like she has seen my father do from time to time. Normally I would think of doing this with a short dried pasta like penne or rigatoni, rather than fresh noodles, but decided to give it a shot anyway and it worked out quite well. You could toss the ricotta with the pasta and sauce before serving, but I like the presentation of spooning it on top. Tagliatelle with Tomato Sauce and Ricotta Recipe Prep time: 5 min | Cook time: 25 min | Total time: 30 min Serves 4 1 35oz can imported Italian tomatoes 2 tablespoons olive oil 1/2 medium yellow onion, diced 2 cloves garlic, minced salt & freshly ground pepper to taste 2 fresh basil leaves 1 pound taggliatelle fresh ricotta cheese Place tomatoes in a large bowl and crush them by hand. Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes. Add the garlic and cook briefly until garlic is lightly browned, less than 1 minute. Add The crushed tomatoes with their juices to the pan. Add 1/2 cup of water season with salt & pepper, and bring to a simmer. Turn heat to low and let simmer until thickened,...