Brunetti's Cookbook by Roberta Pianaro & Donna Leon

Author:Roberta Pianaro & Donna Leon
Language: eng
Format: epub, mobi
Publisher: Grove/Atlantic, Inc.
Published: 2009-03-02T16:00:00+00:00

SWORDFISH WITH SAVOURY BREADCRUMBS

Pesce spada al pangrattato saporito

Serves 4

1lb 5oz swordfish (2 slices cut into four)

½ cup breadcrumbs, plus extra to finish

a sprig of finely chopped fresh parsley

6 tablespoons extra virgin olive oil

1 tablespoon capers preserved in salt, washed and finely chopped

1 garlic clove, crushed

cup Parmesan cheese, grated

2 medium eggs

a pinch of salt

Wash the swordfish and dry with kitchen paper. Place the breadcrumbs in a mixing bowl with the parsley, oil, capers, garlic and cheese. Mix well. In another mixing bowl, beat the eggs with the salt. Dip each swordfish slice in the egg mixture and then into the breadcrumb blend. Arrange them side by side on a baking sheet lined with baking parchment. Cover each swordfish slice with more breadcrumbs for an even tastier result. Place in a preheated oven and bake for 20 minutes at maximum temperature.

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