We had already said last time, amplified delighted by the comments of those who still did not know-but this tour is no exception, indeed, if possible, is also a step forward, with a recipe that is a real poem. Moreover, whenever a Genoese meets Sicily, fires always something magical is the sea that flows in his veins, will be the way of looking at things from a distance, will be the bass of a common history, made up of pride , labor, labor-but each meeting is striking sparks, and these balls are an example to the products and Sicilian fragrances combines the lightness and inventiveness of the cuisine of Liguria, in a masterpiece of balance, finesse and skill , with the unmistakable touch of the Board, who inspires love and passion, in everything he does. This time, touches the heart of the sword-and recommendations attached to them, why do not dry out during cooking, "because our hearts are dry I disliked and indigestible." And trust me, the Board is one of hearts that they will be: in the kitchen and elsewhere ....
BALLS OF SWORDFISH WITH ROASTED LIKE ratatouille
February 20, 2011
I am the second MTChallenge!! How wonderful meatballs! Those Swedes love them and if I go I always take the Ikea! I did not bring her home because addictive!
In return I offer this recipe taste of Sicily, a land that I have a particular feeling
The recipe comes from a free reworking of several Sicilian recipes that I found in my books, which included tuna and sardines, that I finally replaced with the sword.
I made up myself at the heart of the sword, was or was not Valentine's Day?
should do a little 'attention in this area not to stress that the heart would become dry and stringy and dry heart ... and I dislike being indigestible !!!!!
Many thanks (again HIM) to my friend Miriam to the idea of \u200b\u200bthe caponata oven, much like the flavors and scents in the classic, but it is very much lighter without frying.
'nuff said, here's the recipe!
Board BALLS OF SWORDFISH WITH ROASTED-like ratatouille
meatballs
a clean piece of Sword about 300 grams of skin and bones, get 12 cubes a bit 'bigger the better part of a nut thread and the rest coarsely chopped with a knife (do not use the food processor that reduces the delicate flesh of swordfish to a pulp).
Both the chopped cubes that (separately) should be dressed lightly with oil, salt and pepper (or chili), a little sugar and a few celery leaves chopped fine.
Chop finely sliced \u200b\u200b2 large loaf of bread (no crust) with a handful of almonds, half a clove of garlic, the leaves of 3 or 4 sprigs of parsley, pepper, a tablespoon of grated Parmesan cheese abound, you will get chopped beautiful pale green!
Stir the mix with the flesh of a potato boiled and mashed (about 200 grams) and one egg slightly beaten. Add the chopped pulp sword and mix well. It must be a firm dough and a bit 'sticky.
Shape into patties by placing a cube at the center of the sword, roll in bread crumbs give a shape a bit 'squashed and brown in frying pan with olive oil for 5 minutes over low heat to avoid burning the bread crumbs. Turn gently brown the other side for another 5 minutes, covering part. Drain on absorbent paper.
sour sauce
also prepare a light sweet and sour sauce with fish or vegetable broth, a tablespoon of simple tomato sauce and basil, sugar, vinegar, salt, pepper or hot pepper, little cornstarch to make veiling.
an alternative to frying the meatballs can be cooked stew in sweet and sour sauce, are lighter, well Morbidini and wrapped in a light pink veil and tasty.
ratatouille baked
Cut an eggplant into pieces small enough to oblong, a red pepper, one yellow, one red onion, two or three stalks of celery with all the leaves,
mix well and add olive oil, salt and pepper and bake for half an hour at 180/200 degrees. Add a few tablespoons di salsa agrodolce, altro aceto e zucchero, un cucchiaio di capperi dissalati, una decina di olive verdi snocciolate e tagliate a filetti, un pugno di pinoli. Mescolare e infornare ancora per 15 minuti. Appena tolta dal forno aggiungete un pugno di foglie di basilico tagliuzzate.
Presentazione del piatto
Io ho scelto una bella coppa da champagne di cristallo della bisnonna americana.
Sistemare sul fondo due bei cucchiai di caponatina tiepida e impilare sopra 3 polpettine ben calde. Decorare con una piccola foglia di sedano e servire con la salsa agrodolce a parte.
Io the match with a glass of white wine to stay fresh Etna in Sicily or a ferment from the hills of Luni to return in Liguria.
Enjoy Dining 
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