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Swordfish Impanata

di Academia Barilla

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Swordfish Impanata
1 hours


Main course


Ingredients for 4 people

1 pound swordfish
cut into pieces
3 ½ tablespoons extra virgin olive oil
1 ½ cups fresh tomato sauce
1 celery stalk
2 ounces green olives
1 ounce capers
4 zucchini
1 egg
flour as necessary
butter as necessary
16 ounces unbaked short crust pastry
salt and pepper to taste
oil for frying as necessary
1 onion

Preparation 40 minutes preparation + 45 minutes cooking
1. Heat oil in a pan over medium heat

2. Add thinly sliced onion, chopped celery, pitted chopped olives and a teaspoon of capers, rinsed well and drained

3. When the onion is golden brown, stir in the fresh tomato sauce and cook for a few more minutes

4. Add the fish, cut into ½ -inch cubes

5. Lightly season with salt and pepper

6. Simmer over low heat for 30 minutes

7. Cut to zucchini into “sticks” about 2 ½ inches long

8. Dip in beaten egg in a shallow dish, then dredge in flour

9. Inserisci qui il testo Fry in a pan with enough hot oil to completely cover the zucchini

10. When golden brown, remove with a slotted spoon and drain on paper towels

11. Butter a round baking tin

12. Press a layer of short crust pastry dough into the bottom

13. Sprinkle with the fish mixture and the zucchini

14. Cover with another layer of short crust pastry and seal edges against the baking tin

15. Bake in a preheated 325° F oven for about 45 minutes or until the pastry is golden brown