Bocconcini di pesce spada
It has taken me years to learn how to prepare swordfish, and then it turns out to be one of the easiest stunts in any cooking repertoire, as these flavoursome swordfish bocconcini go to show.
20 years ago, every Italian fish shop had a swordfish as their showpiece, and the fishmonger would slice out steaks leaving the bill intact. These days, it has become increasingly rare to find a complete swordfish, but the fillets are always readily available, and the firm, lean meat is perfect for a grilled steak or a raw fish starter. Another alternative is to prepare small chunks of swordfish as swordfish bocconcini and serve them with fettuccine pasta. The result is outstandingly delectable, and the dish can be prepared by anyone in less than 15 minutes.
250 g swordfish fillet
1 clove of garlic
250 g small red tomatoes
Olive oil, salt and pepper
Heat the olive oil in a frying pan.
Peel the garlic and let it fry without taking colour.
Cut the swordfish in bite sized cubes and fry them in the pan over moderate heat.
Remove and discard the garlic
Add washed and halved tomatoes to the pan.
Add salt and pepper to taste.
Let the dish simmer for 5 minutes, while you cook the fettuccine.
Drain the fettuccine and toss them in the swordfish and tomato mixture.
Sprinkle the fettuccine and swordfish bocconcini with a handful of fresh oregano before serving.