Sicilian Swordfish Meatballs Polpette Di Pesce Spada Recipes

INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS)

Steps:

• Lay out the swordfish slices on a cutting board or other flat surface, seasoning them generously on both sides.
• In a bowl, mixed the breadcrumbs with the minced garlic, raisins, pine nuts, minced parsley salt and pepper. (NB: If the raisins are very large, you may want to give them a rough chop.) Mix in the olive oil, bit by bit, until the mixture is well moistened and takes on the texture of wet sand. Taste and adjust for seasoning. The mixture should be very savory.
• Lay out the filling on top of the swordfish slices. then roll up the slices starting from the narrower end.
• You can cook the swordfish rolls one of two ways:
• Lay the resulting rolls in a baking dish large enough to just fit them snugly, as pictured above. Season the top of the rolls with salt and any remaining filling mixture. If you've used up all the filling, sprinkle with more breadcrumbs. Drizzle everything with olive oil.
• Set the baking dish in a hot (200C/400F) oven with the convection function turned on if it has it. Bake for 10-15 minutes, until the rolls are cooked through. The top should be nicely browned, but if not you can run the dish under the broiler for a minute or two.
• Place the rolls on skewers (if you want, inter splicing fresh bay leaves between them). Roll the skewers in the remaining filling (or additional breadcrumbs) and drizzle them on both sides with olive oil. Grill the skewers over hot coals for about 5 minutes per side.
• In either case, let the dish cool for a few minutes before serving, with a wedge of lemon and possibly a simply dressed green salad.

SICILIAN SWORDFISH "MEATBALLS" - POLPETTE DI PESCE SPADA

Steps:

• Remove any skin from the swordfish and cut it into half inch dice. Once the swordfish has been diced, reserve half of it and with the other half begin to cut into finer pieces by going back and forth over the diced swordfish with the blade of your chef's knife. This will result in a finer, yet uneven texture swordfish which when combined with the other ingredients will help stabilize the polpette. Place all of the swordfish into a medium sized mixing bowl.
• Add the breadcrumbs, pecorino, egg, pine nuts, shredded mint leaves, lemon zest, cinnamon, a bit of sea salt and freshly ground black pepper to the bowl. Using your clean hands, gently combine all of the ingredients making sure the mixture is well amalgamated.
• Line a baking sheet with a piece of parchment.
• Combine the Semolina and All Purpose flours with a pinch of salt and place on a large plate.
• Using you hands, form the mixture into golf ball sized polpette and roll each into the flour mixture, lay on the prepared parchment lined baking sheet. Refrigerate the finished polpette for 3 to 4 hours.
• Begin the sauce by adding a few tablespoons of olive oil to a heavy saucepan over medium heat. Once the oil is hot add the sliced garlic and let it sizzle to release the flavor, do not let it burn. Pass the San Marzano tomatoes through a food mill into the saucepan. Add the small pinch of cinnamon and mint sprig. Simmer over low heat for 40 minutes, stirring occasionally. Set aside.
• In a heavy skillet (I used cast iron) add about ½ inch of an equal amount of olive and sunflower oil. Heat over medium high heat until the oil is hot. Remove the polpette from the refrigerator and arrange a paper towel lined plate next to the fry pan. Gently place the polpette into the hot oil without crowding the pan; you want to fry them not steam them in oil. Give the polpette time to properly brown on one side before turning them, a table fork works well. As the polpette become brown on all sides remove them to the paper towel to drain of any excess oil.
• Gently warm the tomato sauce, remove the mint sprig and garlic slices. Place the fried polpette into the sauce once it is warm, turning them to be sure that they are all coated in the sauce. Allow the polpette to warm, they need not cook.
• Spoon a bit of sauce into individual serving bowls and place 2 to 3 polpette in each bowl, topped with a bit more sauce and some mint for garnish. Serve immediately

POLPETTE DI MAMMA

Steps:

• In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.