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Carte de Bucate Italiana

Carte de Bucate Italiana

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Published by Monica Dima

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Published by: Monica Dima on Feb 05, 2012
Copyright:Attribution Non-commercial


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(Sicilian Swordfish Pie)


For the pastry:
1 pound flour
1/2 pound butter
6 ounces castor sugar
4-5 egg yolks
1 lemon peel, grated Pinch salt
1 pound swordfish
Olive oil


2 medium onions
2 tablespoons tomato paste
2 celery stalks
3-4 ounces green olives
2 tablespoons capers
4 or 5 zucchini
1 egg
Flour (a little)

Mix beforehand a short pastry dough (pasta frolla) with the ingredients shown above. If it
remains too crumbly add a very little water. Make it into a ball, wrap it in greaseproof paper and
leave it in the refrigerator for an hour.
Finely chop the onions and brown them in olive oil. Add the tomato paste (diluted with
water), celery (finely chopped), olives (stoned and chopped) and capers. Cut the swordfish into
tiny pieces and add it too, with seasoning.
Cut the courgettes into strips of about 2," coat them with beaten egg and flour, fry them in hot
oil and drain them on absorbent paper.
Butter and flour a pie dish (8" across and 2-1/2" deep), of the kind which can be unclasped
and taken apart. Divide the pastry into three. Gently roll the first piece into a disc slightly larger
than the dish and put in therein, to cover the bottom and come partly up the side. Lay half the
swordfish mixture and half the courgettes in this bed. Repeat. Top off with a third layer of
pastry, making sure that it reaches the side of the dish all around. Brush it with egg yolk. Cook
it in a moderate oven (355 F, gas) for about 50 (perhaps 55) minutes. Undo the pie dish and
serve. If you foresaw disaster for the centre layer of pastry your prophecies will now be
confounded. The combination of tastes in the pie is unusual - and the recipe may be adapted for
use with other suitable fish, e.g. halibut.

LA CUCCAGNA, via Principe Granatelli 2-a

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