It’s always sunny in LA, which reminds me of the beautiful summers spent on my favorite Italian island : Sicily.
This dish combines some of the traditional ingredients of the Sicilian cuisine: swordfish, pistachios and lemon. The gnocchi are very simple, made just with semolina flour and hot water. After the first bite you will feel the taste of the Mediterranean sea, a culinary trip without traveling.
Pair this dish with a dry and fragrant white wine from the coastal areas such as Vermentino (Liguria and Sardinia), Falanghina (Campania), Salina Island (Sicily).
Recipe and photo by Ale Gambini – BreadLoveAndDreams.com
Serving : 4-6
Difficulty : medium
Prep Time : 50 min.
Cook Time : 15 min
For the gnocchi
1.8 cups (300 gr) semolina flour
1 1/4 cups (300 ml) hot water
1 pinch coarse salt
For the pistachio pesto
1 lemon zest
1.5 oz. of capers capers
3 oz. of pistachio
1/3 cup Parmigiano Reggiano, grated
1 small bunch of basil
1 pinch of thyme
1 pinch of oregano
1/4 cup Extra Virgin Olive Oil
salt and pepper , to taste
For the swordfish
8 oz. swordfish
2 tbsp Extra Virgin Olive Oil
1 clove of garlic
1/2 glass white wine
1 pinch chili pepper
On a medium bowl sift the semolina flour.
In a large sauce pan bring to boil the water with salt, then remove from heat and add the semolina flour stirring constantly with a wooden spoon, until a firm dough forms.
Move the dough on a wooden cutting board, then knead with hand until a smooth dough will form. (Be very careful because the dough will be hot).
Shape the dough into little logs then cut them into pieces about 1 inch long.
Roll over a gnocchi board, then place them on the floured work surface, well spaced one to another. Set aside.
Dice the swordfish then sauté in a a large skillet with olive oil, garlic and pepper. Pour over the wine and cook until evaporate. Set aside.
On a food processor whirr together pistachios, capers , herbs, lemon peel, Parmigiano Reggiano, olive oil, salt and pepper to taste. You can also do it with a traditional mortar.
Bring to boil a pot of salted water with a tablespoon of olive oil, then dump the gnocchi in.
Cook for a couple of minutes or until they rise to the surface.
Drain the gnocchi with a skimmer and place them on the skillet with the swordfish.
Sauté the gnocchi with swordfish, then remove from heat and add the pesto.
Stir until well incorporate.
Serve hot, sprinkled with Parmigiano Reggiano.