Recipe · Calabria · Scilla
Pesce spada con olive e capperi
pisci-spatu a ra malalotta, sailor's style, from the Calabrian recipe book of the Accademia Italiana della Cucina: slices of swordfish browned with Tropea onion and covered with tomato, with black olives and capers
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- peel the onions, slice them and let them turn golden in the oil in a wide frying pan
- add the swordfish slices and turn them so that they brown on both sides
- pour the tomato fillets, the broken-up olives and the capers into the pan, and add salt
- serve warm, with the slices of fish covered by their sauce
Other recipes
Same country first.
