Swordfish aghiotta (2)

Swordfish aghiotta (2)
Swordfish aghiotta (2) 5 1 Stefano Moraschini


For the ' aghiotta ' sauce: soften for about 1/2 hour the raisins in warm water, then wring it out.

FRY in a pan with oil, onion and garlic.

Add then the pine nuts, raisins, capers, olives and chopped tomatoes.

Cover and simmer at moderate flame for 15 minutes.

wash and dry the fish slices, add salt and pepatele and put them in the greased baking sheet with oil.

Pour over the sauce ' aghiotta ' prepared and sprinkle with chopped parsley.

Put the preparation to bake in the oven already warm for about 15 minutes, turning the slices of fish halfway through the cooking.

Served piping hot.

Swordfish aghiotta (2)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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