2 lb Swordfish 2 Onion 2 Celery stalk 2 Carrot, small 1 Garlic clove; mashed 1 tb Capers; mashed 1 Clove 1 Bay leaf 1 Parsley root; 2 inches 1/4 c Olive oil 1 c Wine, white Salt; to taste Pepper; to taste Approx. Cook Time: 0:25 Saute all vegetables and seasonings in olive oil until vegetables are tender. Stir in wine, correct seasoning and boil for 2-3 minutes. Cut swordfish into finger size pieces and add to the sauce. Cook for 15 minutes stirring very carefully. Serve in a ring of buttered noodles.
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Actress Emily Blunt joins Ina in the kitchen and teaches her how to make her delicious bolognese with turkey mince as well as the best way to get her kids to eat their vegetables.
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An Impressive Yet Simple Italian Spaghetti With Swordfish Meatballs (Polpette) | Jock Zonfrillo
There’s no better time to make an impressive yet super simple dinner for two than tonight.
My Spaghetti Polpette will be on the table in no time, super light on the garlic and all the other anti-lover fragrances. Trust me, Italians know the language of love!
What other Italian inspired meals would you like to see me cook on my channel?
???????? INGREDIENTS:
Polpette: • 250g swordfish, diced into 1cm pieces • 1 small clove garlic, minced • 1 lemon, zested • 50g dried breadcrumbs • 20g hazelnuts, roasted and finely chopped • 50g green olives, sliced (reserve 10g for the sauce) • 30g capers, roughly chopped (reserve 10g for the sauce) • 10g parsley, chopped (reserve half for the sauce) • 2 eggs • salt and black pepper to taste
Tomato Sauce and Pasta: • 200g spaghetti • 35g extra virgin olive oil • reserved olives, capers and parsley • 400g tinned finely chopped tomatoes • salt and black pepper
???????? METHOD:
Combine all the ingredients for the polpette in a large mixing bowl and season with salt and pepper. Shape into 8 50g balls, then place in the fridge for about an hour to firm up.
Once the polpette have chilled, bring a large pot of salted water to a boil. Cook your pasta for three minutes less than the packet suggests. Strain the cooked pasta into a colander set over a bowl to reserve the pasta water.
Heat extra virgin olive oil in a wide pan over medium heat. Once hot, lightly brown the meatballs all over, about 30 seconds per side. Add the reserved olives, capers and parsley to the pan and fry briefly. Add the tinned tomatoes and bring to a boil to cook the polpette through. Throw the cooked pasta into the sauce and toss to coat.
Plate the spaghetti and meatballs on a serving dish, but keep just a touch in the pan. Add a splash of the pasta water to the pan and stir to emulsify into a velvety sauce. Pour over the plated meatballs and serve.