Calabrian cuisine is a peasant cuisine, with typical dishes mostly tied to religious festivals. This cuisine is characterized by strong and determined flavors, in which the red chili and red onion of Tropea play an important role; of course, we can not cite the famous ‘nduja when we talk about spicy!
Calabria offers dishes based on fish like swordfish, anchovies and seafood, as well as meat dishes such as pork, goat or dormouse.
Calabrian swordfish is also known in Italy like “pesce spada alla ghiotta” and it is a very famous way to cook the swordfish. The fish is cooked with tomato sauce, onions, olives and capers and the result is really great.
The recipe we propose here is for 4 persons.
- 500 gr of swordfish in slices (in thickness of just under 1 cm)
- black or green olives
- salted capers
- 10 cherry tomatoes
- ½ onion
- extra virgin olive oil
- Chop the onion and pour it into a pan with extra virgin olive oil.
- let it brown for just one minute and add the chopped tomatoes and the capers.
- Let the tomatoes cook for a couple of minutes, turning them over to cook on both sides.
- Now add the swordfish and the olives and brown for about one minute.
- adjust salt and pepper and cover the pan with a lid, baking for a couple of minutes.
- Turn the swordfish and bake it for another 2 to 3 minutes.
- pluck the swordfish with the sauce and sprinkle it with a little fresh parsley.