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VIA ORFANOTROFIO 39 RAGUSA IBLA Swordfish “abbuttunato”
«A swordfish roulade, stuffed with toasted palermitana breadcrumbs – explains Peppe Cannistrà – sweetened with cubes of late mandarin from Ciaculli. First, the swordfish is marinated in strong red wine vinegar, oil, oregano and parsley, then sautéed in breadcrumbs and baked. We serve it with pizzaioila soup, basil jelly and a crispy oregano wafer».
Ciccio Sultano
A pratical mind
