Tuesday 28 July 2015

Swordfish alla pizzaiola

15 minutes to prepare to cook Serves 4


Swordfish alla pizzaiola is a healthy and tasty preparation that is baked with tomatoes, buffalo mozzarella, capers and oregano. 

Tomato, garlic (here omitted) and oregano are the main ingredients of all the preparations called alla pizzaiola, as well as the ingredients of pizza Marinara, one of the most popular Neapolitan pizzas. This is indeed the origin of the name.


Very easy to prepare, alla pizzaiola recipes are widespread throughout Italy because the sauce used for it can then be recycled to season pasta, too. 

This fish-based version is a second course dish originated from Calabria region, plenty of active maritime towns and famous for swordfish fishing. To properly celebrate summer climate, we will try this recipe today. 

As usually on Tuesday, it will take just about 10 minutes.


Here's what you will need for the 4-serving recipe

600 g fresh swordfish cut into 4 thick slices
400 g ripe tomatoes
250 g buffalo mozzarella
15 g capers
60 g pitted black olives
EVO oil
salt and pepper

    1. Preheat oven to 180°
    2. Put the capers to soak in a bowl of cold water
    3. Cut the mozzarella into thin slices and place it in a colander to drain
    4. Blanch the tomatoes in boiling water, remove their skin and all the seeds. Cut them into small cubes and season with salt
    5. Remove the capers from the water and wring them out
    6. Take a baking dish large enough that the swordfish slices fit in it without overlapping, pour 2 tablespoons of EVO oil and lay down the fish
    7. Cover each swordfish piece with a slice of mozzarella, then sprinkle with tomatoes, chopped olives, capers and oregano
    8. Sprinkle the pan with 3 tablespoons of EVO oil and bake at 180° for 15 minutes. Serve piping hot!

      Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

      Ma tu vulive éssere 'a pizza?

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