Impanata di pesce spada

01 / ABOUT THE DISH

About the dish

Impanata di pesce spada is a traditional Sicilian swordfish pie. The dough is usually made with a combination of flour, butter, sugar, egg yolks, lemon peel, and salt, while the filling is made with a combination of swordfish, onions, tomato paste, olives, capers, zucchini, eggs, flour, celery, and olive oil. The onions are browned in olive oil and mixed with olives, celery, capers, and tomato paste. The swordfish is cut into small pieces, seasoned, and added to the pot. The dish is cooked over low heat until it's well reduced. The zucchini are cut into strips, dipped in eggs, rolled in flour, and fried in oil. A circular piece of dough is placed in a buttered pie dish and it's topped with the swordfish mixture and zucchini. The process is repeated, and the third layer of dough goes on top. The pie is brushed with egg yolks and baked in the oven for about an hour before it's ready to be enjoyed.