Today’s dish is another one of my Sicilian recipes: Swordfish Impanata. Impanata is Italian for empanada and they are basically the same thing: pastry with a filling. Unlike the South American empanadas, this Sicilian version is made like a pie and portioned only after cooking. You shouldn’t be surprised to find such a dish in Sicilian cuisines, as Sicily has been ruled by Spain for centuries, so the two cultures have a lot more in common than you may think. This impanata is filled with the most iconinc Sicilian ingredients: swordfish, tomatoes, olives and capers. It is delicious and very hearty. It is also a very clever way to have fussy kids eat their fish! Try it and let me know! Buon appetito!
- 600 gms – 5 cups all-purpose flour
- 250 gms – 1 cup lard or butter
- 50 gms – ¼ cup sugar
- 60 ml – ¼ cup white wine
- 2 eggs
- Salt, 1 pinch
- Put all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and knead it until it all comes together.
- Make it into a ball, wrap it in plastic wrap and put it in the fridge to rest for 1 hour.
- Sauté the chopped onion in the extra virgin olive oil for 2 minutes. Add the chopped celery, olives and capers and mix well.
- Add the tomato puree and mix. Cook for a couple of minutes.
- Add the cubed swordfish, peas and salt to taste.
- Cook for 20 minutes, then put the fire off and add the basil leaves. Let it cool down completely.
- Divide the dough in 2 and roll it into 3 mm – ⅛ inch thick rounds. Put one of the rounds in a greased pie dish, add the filling and then top with the other round of dough. Press the edges closed with your hands on with a fork. If you have any remaining dough, use it to decorate the pie or freeze it. Brush the pie with some milk and sprinkle some salt on the top.
- Bake in a pre-heated oven at 180°C - 355°F for 25-30 minutes or until cooked through.
- Serve warm.