Puddicinedda Frittu 'Nduratu e Panatu
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
Easy magnificence. That's the only way I can describe this simple meal. 
According to the Sicilian food authority Pino Correnti
immature swordfish are called puddicinedda,
the Sicilian word for the famous Neapolitan long-nosed puppet masks, pulcinella, because of their swords and
the attractive way they leap out of the water as if they were controlled by a
puppeteer. You can pan-fry or broil the fish too, but I prefer grilling. The swordfish will be golden brown and crusty when done.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
1/2 cup dry bread crumbs
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons freshly grated caciocavallo or pecorino cheese
1 1/4 pounds swordfish, cut in 4 steaks
All-purpose flour for dredging
1 large egg, beaten
Extra-virgin olive oil for drizzling
1. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.
2. In a bowl, mix together the bread crumbs, oregano, salt, pepper, and cheese.
3. Dredge the swordfish in the flour and pat off any excess. Dip in the egg on both sides and then dredge again in the bread crumb mixture, coating all sides.
4. Drizzle the top of the swordfish with olive oil. Place the oiled side down on the grill and cook 4 minutes. Flip to the other side and grill another 4 minutes. Serve immediately.
Variation:
Note:
Posted: 12/30/2006