Impanata di Pesce Spada from Mediterranean Seafood by Alan Davidson
Mix beforehand a short pastry dough (pasta frolla) with the ingredients shown above. If it remains too crumbly add a very little water. Make it into a ball, wrap it in greaseproof paper and leave i...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Parchment paper
- Refrigerator
- Skillet
- Wooden spoon
- Measuring cup
- Paring knife
Ingredients
- 100 g (3½ oz) green olives
- pinch of salt
- 175 g (6 oz) castor sugar
- 2 celery stalks
- 2 tbs tomato paste
- grated peel of 1 lemon
- 2 medium onions
- olive oil
- ½ kg (1 lb 2 oz) swordfish
- 2 tbs capers
- 4 or 5 courgettes (zucchini)
- 1 egg and a little flour
- 200 g (7 oz) butter
- 400 g (14 oz) flour
- 4–5 egg yolks
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