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Swordfish with trifoliated zucchini and Sciara Almond Pesto

Discover the authentic taste of Sicilian cuisine with Swordfish with Trifoliated Zucchini and Sciara Almond Pesto. A dish that combines the softness of swordfish with the delicate nuances of zucchini, all enhanced by the enveloping flavor of almond pesto. A unique culinary experience, straight from the Sicilian tradition.

Ingredienti

  • 2 slices Fresh swordfish
  • 1 medium zucchini
  • 2 tablespoons Sciara Almond Pesto
  • 4 tablespoons Extra virgin olive oil
  • 30 ml White wine
  • 1 clove Garlic
  • Salt to taste
  • Parsley to taste.

Procedimento

  1. Wash the zucchini and cut it into rounds.
  2. Take a large frying pan and sauté garlic in oil.
  3. When the garlic is golden brown, add the zucchini and sauté for a few minutes.
  4. Add the swordfish slices and deglaze with white wine.
  5. When the wine has evaporated, lower the heat and let it cook for 15 minutes.
  6. After the time has elapsed, spread the Almond Pesto on the slices and let them cook for a few more minutes.
  7. Remove the garlic and plate the fish, sprinkling it with chopped parsley. Here is our Swordfish with trifoliated zucchini and Sciara Almond Pesto ready.
Dosi
2 people
Prep.
10 min.
Cottura
20 min.
Difficoltà
Easy

Prodotti Sciara Utilizzati

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Tabella nutrizionale per 100g*

Calorie
Kcal
Grassi
7 g
Carbiodrati
g
Proteine
13 g
*I valori sono solo indicativi e possono variare notevolmente a seconda del produttore specifico dell'alimento, del metodo di preparazione e di altri fattori.
CONDIVIDI LA RICETTA

Swordfish is the protagonist of many Sicilian recipes. Our island boasts 80 percent of national production and the best quality almonds in the world! That's why Swordfish with Trifoliated Zucchini and Sciara Almond Pesto becomes to all intents and purposes a recipe with a typically Sicilian flavor.

The swordfish is named for its huge jaw, which includes a kind of sharp, pointed sword; it is gray in color with silver flanks and a white belly.

Swordfish is considered a semi-fat fish with white, firm flesh and delicate flavor, free of bones and bones. In Sicily, the best swordfish is caught in the waters of the Strait of Messina, where the culinary specialty is called "agghiotta di pesce spada" or more simply "swordfish Sicilian style." Not many people know, however, that the fishing of this fish is a real ritual, celebrated even in Homer's Odyssey. Even Domenico Modugno wanted to pay homage to it by writing a song, "U' pisci spada."

And coming up with this delicacy in Sicilian guise was our friend and food blogger Giovanna La Barbera of La tavola allegra. Here is her Swordfish with Zucchini and Sciara Almond Pesto, a real delicacy!

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