Palombo con Pesto Trapanese
Region: Italy, Sicily
Category: Seafood
Season: Any
Difficulty: Easy and Quick
On the western coast of Sicily the port of Trapani is famous 
for seafood preparations, especially tuna, but also a shark called palombo (dogfish). Up and down the coast in small hamlets cooks make this sauce, calling it a Trapani-style pesto to mimic the famous pesto of Genoa made with basil, pine nuts, and parmigiano-reggiano. In my recipe I use shark, a great tasting fish seen more and more in the market, otherwise this dish can be made with swordfish. Be absolutely sure your tomatoes are drained completely otherwise the pesto will be watery. Broil it with a side dish of Spinach and Fresh Ricotta Gratinate.
[photo: Judd Pilossaf, Bon Appetit, May 1997]
Yield: Makes 4 servings
Preparation Time: 20 minutes
4 garlic cloves
25 large fresh basil leaves, washed and dried well
3 tablespoons ground roasted almonds
3/4 pounds ripe tomatoes, peeled, seeded, and drained very well
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 1/2 pounds shark, sliced 1/2 inch thick (about 6 slices)
1 tablespoon chopped imported black olives (optional)
1 tablespoon chopped imported green olives (optional)
5 tablespoons dry bread crumbs
1. Preheat the broiler.
2. Pound the garlic, basil, almonds, tomatoes, salt, and pepper in a mortar or process by short pulses in a food processor and slowly add the olive oil in a trickle. Check the seasoning.
3. Lightly oil a broiler pan. Arrange the shark slices on the pan and season with salt and pepper. Spread the pesto on top, with the olives, if using. Cover with the bread crumbs and place under the broiler until the bread crumbs begin to form black specks, about 12 minutes. Serve hot.
Variation:
Note:
Posted: 12/29/2006
Referenced Recipes: