Swordfish parmigiana
Swordfish parmigiana

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, swordfish parmigiana. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Choose the quality, Italy has never been so close. Made with alternate layers of swordfish, fried eggplant, parmesan, and tomato sauce–flavored with onions, garlic, and basil and spiced up with some red chili flakes–Swordfish Parmigiana is an interesting variation of the more famous eggplant dish.

Swordfish parmigiana is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Swordfish parmigiana is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook swordfish parmigiana using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Swordfish parmigiana:
  1. Prepare 1 aubergine
  2. Take 200 g or so of swordfish or salmon thinly sliced
  3. Get Tomato passata
  4. Prepare Pecorino cheese
  5. Take Flour for dusting
  6. Take Oil for frying
  7. Take to taste Salt

Swordfish Parmigiana is a hearty Maltese dish, with eggplant. It is simple and yet elegant. (Photo Attributed to Author: Maderibeyza) Swordfish Parmigiana: Maltese cuisine recipe with easy step-by-step instructions and resources to obtain the correct, traditional and authentic ingredients. Calamari Pasta with Swordfish and Eggplant. This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market The dish can be prepared in advance.

Steps to make Swordfish parmigiana:
  1. Wash, slice and dry the aubergine well using kitchen paper. Lightly flour. Fry gently in oil until golden brown. Drain well on kitchen paper
  2. Put a blob of passata on kitchen paper. Add a slice of aubergine. Then swordfish, passata and pecorino and a tiny bit of salt
  3. Continue layering until you've finished your ingredients. Bake at 180 for about 20-25 mins :)

Calamari Pasta with Swordfish and Eggplant. This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market The dish can be prepared in advance. Brush swordfish with flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in oven until medium. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown.

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