difficulty
Media
preparation
180 Min
cooking
30 Min
servings for
4
products
ingredients
- 500 g di pesce spada fresco
- 1 cucchiaio di colatura di alici
- Olive nere e olive verdi circa 50 g denocciolate
- Due cucchiai di olio evo
- 1 kg di pomodorini datterini freschi
- 1 spicchio di aglio
- 1 cipollotto fresco
- Peperoncino (facoltativo)
- 1 kg di melanzane
- Erba cipollina fresca e prezzemolo fresco
- Zucchero per la salatura dello spada, circa il 10% del suo peso
- sale per la salatura dello spada, circa il 10% del suo peso
- Pepe nero
- 1 limone fresco
products
Preparation
For the tomato powder and olive powder, finely chop the fresh vegetables and dry them for at least 24 hours at 70°C.
For the cured swordfish: cure the swordfish under salt, sugar, aromatic herbs of your choice and spices, vacuum-sealed for at least two days. Drain off the released liquid, place in a dehydrator at 50°C for at least 36 hours. Once firm, re-vacuum-seal and refrigerate.
For the aubergine caponata: salt the aubergines, dry, dice and fry in sunflower oil. Sauté with extra virgin olive oil, garlic, spring onion, cherry tomatoes, wine vinegar and sugar.
To plate: slice 100 g of swordfish per person, add the caponata, a mix of fresh cherry tomatoes, olive earth, tomato powder, a drizzle of extra virgin olive oil, fresh parsley and basil. Dress with a citronette of oil, lemon and colatura di alici. Serve with toasted warm bread.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
