Conca d’oro piquillo pepper pocket with soused swordfish and anchovies on broad bean mash

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions
  1. 400g Swordfish from the strait of Messina
  2. 200g Boned anchovies
  3. 2 Bunches of shallots
  4. q.s. Salt
  5. q.s. Extra virgin olive oil from Castelvetrano
  6. A few fennel seeds
  7. 1 Glass white vinegar
  8. 120g Sugar
  9. 1kg Broad beans from Godrano

  • Wash and carefully dry 8 Demetra piquillo pepper pockets. Cut the swordfish into chunks and put in a large bowl with the anchovies.

  • Add salt, pepper, a drizzle of vinegar and some fennel seeds.

  • Cut the shallots into rings and put in a frying pan with extra virgin olive oil.

  • Soften with the vinegar and caramelise.

  • After lightly marinating the fish, drain and lay on a cloth.

  • Coat in the flour and fry in extra virgin olive oil until good and crunchy.

  • Add the shallots to the fish and stir.

  • Cool until tepid and use to fill the pepper pockets.

To serve

  • Boil the beans until cooked.

  • Remove the skins and squash with a fork. Arrange a bed of bean mash on each plate and place two pockets on each, drizzling with extra virgin olive oil from Castelvetrano.