Maltagliati with breaded swordfish, dried figs and tomato sauce

photo by Daniele Tomelleri
Recipes prepared by Chef Fabrizio Caprioli of Barcola Bistro                        (Serves 6 to 8)
Ingredients / Ingredienti

Breaded swordfish / Pesce spada impanato

• 550 g swordfish / di pesce spada

• 300 g breadcrumbs / di pangrattato

• 2 whole eggs / uova intere

• 200 ml extra virgin olive oil / di olio extravergine di oliva

  • 200 ml of canola oil / di olio di canola
Pasta dough / Impasto per la pasta

• 10 egg yolks / tuorli d’uovo

• 400 g flour / di farina

• 2 tsp saffron / cucchiaini di zafferano

• 1 garlic clove / spicchio d’aglio

  • Crushed pistachios and fresh basil for garnish / Pistacchi tritati e basilico fresco per guarnire

Fig and tomato sauce / Salsa di pomodorini e fichi

• 300 ml water / di acqua

• 60 ml extra virgin olive oil / di olio extravergine di oliva

• 6 cocktail tomatoes / pomodori cocktail

• 80 g black Taggiasche olives / di olive nere taggiasche

• 2 stems of fresh oregano / rametti di origano fresco

• 8 dried figs, stems removed / fichi secchi, senza baccello

  • Salt and pepper / Sale e pepe
Breaded swordfish

Cut swordfish into cubes. In a small bowl, beat two eggs. Dip cubes in beaten eggs and then roll in a bowl of breadcrumbs. Deep fry cubes in a mixture of olive oil and canola oil at 170°C (340°F). Remove cubes when they turn a golden colour and then place on absorbent paper.

Fig and tomato sauce

Place tomatoes, figs, olive oil and fresh oregano in a pot with 300 ml of cold water. Bring to a boil for 4 minutes. Then place in a blender and mix until creamy. Strain.

Pasta dough

In a small bowl, mix egg yolks and flour together until dough is smooth and not sticky. Cut dough in 4 pieces. Roll out each piece to 1 mm thickness. Cut dough in small diamond shapes using a serrated pasta cutter. Cook pasta for 3 minutes in 4 litres of salted boiling water along with the saffron. Sauté cooked pasta in a pan with a spoonful of olive oil, garlic clove and olives at medium-high for 2 minutes. To serve, put a generous spoonful of the fig and tomato sauce on the bottom of each plate and place the sautéed maltagliati on top. Then add the cubed and breaded swordfish. Decorate the plate with crushed pistachios and fresh basil.