Calabria Recipes
Pesce spada alla Bagnarese

Pesce spada alla Bagnarese

Sword fish Bagnara style

How to make the Pesce spada alla Bagnarese:

Bring your pasta water to a boil.  And cook your penne noodles al dente.  Drain.  Reserve a cup of the now starchy cooking water.

In a large sauté pan heat 2 glugs olive oil over high heat.  Add your eggplant and garlic.  Cook until you get some color on the eggplant, then remove to a plate.  Salt and Pepper your chunks of halibut.  Reduce heat to medium high, in the same pan add a glug more oil if needed, then sauté your sword fish until it starts to brown on all sides.

This should only take about 2 minutes or so.  Stir in ¾ of your parsley.  Add your wine and lemon juice, let the alcohol cook off a bit.  Remove pan from heat and re-add your cooked eggplant and garlic.  Fold in your cooked penne, cherry tomatoes, pine nuts, capers and remaining olive oil. 

Adjust your seasoning with salt and pepper.  Now take a look at your sauce coating the noodles… if they look too dry add a dash more olive oil and some of the reserved cooking water. 

Transfer to a large serving bowl, garnish with remaining parsley, lemon zest, and enjoy. 

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM