Introduction
Spaghetti alla Ghiotta is a traditional Sicilian pasta dish, celebrated for its rich, Mediterranean flavors. Originating as a humble seafood recipe, it combines simple yet flavorful ingredients, often utilized by fishermen to enhance their meals. This dish is a true representation of Sicilian cuisine, embodying the essence of the island's culinary heritage.
The Essence of Ghiotta Sauce
The "ghiotta" is a fundamental sauce in Sicilian cooking, forming the base for numerous preparations. It consists of a sauté of onion, celery, tomato, capers, and green olives. This versatile sauce can be transformed into the base for caponata by adding an element of sweetness and sourness, or used without sugar and vinegar in fish sauces like those for swordfish and cod.
Selecting the Star Ingredient: Swordfish
The choice of swordfish is crucial for this recipe. It is recommended to opt for fresh swordfish of Italian origin, particularly from Sicily, Anzio, or Ponza, over those of foreign origin, which are often frozen and have less certain origins. The swordfish fishing season typically runs from May to October, during which Italian swordfish, primarily from the Strait of Messina or the Lazio coast, is readily available.Traditionally, the recipe calls for large pieces of swordfish, cut into thick, fleshy chunks.
Preparing the Ghiotta Sauce
- Sautéing the Aromatics: Finely chop the onion and celery. In a pan, combine extra virgin olive oil and a little water, then add the onion and celery. Sauté the vegetables over low heat, stirring frequently, until they become translucent.
- Adding Flavor: Incorporate the desalted capers and chopped olives. Cook for another 3-4 minutes.
- Tomato Base: Add the tomato pulp to the pan.
Cooking the Swordfish
- Arranging the Swordfish: Place the swordfish pieces in the sauce, adding a little hot water if necessary.
- Seasoning and Cooking: Season with salt and cook over medium heat for an additional 10 minutes. The thicker the swordfish pieces, the softer the fish will remain.
Assembling the Dish: Spaghetti alla Ghiotta
In Sicily, the abundant sauce is traditionally used to dress spaghetti, which are then sprinkled with pecorino cheese, although some may not prefer cheese with fish-based sauces.
Variations: Swordfish Rolls alla Ghiotta
In addition to swordfish pieces, another Sicilian variation includes swordfish rolls alla Ghiotta. These rolls are made with thin slices of swordfish filled with a mixture of breadcrumbs, pecorino cheese, capers, oil, and parsley, and then cooked in the Ghiotta sauce.
Leggi anche: Spaghetti alla Ghiotta Siciliana
Wine Pairing
A Soave Classico Doc "Castel Cerino" from the Coffele winery in Soave (Verona) is a recommended wine pairing for this recipe. This wine, made with Garganega grapes grown in the hills of the classic zone, offers fruity aromas of green apple, floral notes like acacia, and subtle hints of sage. However, some argue that a Sicilian wine would be a more appropriate choice, while others suggest that personal preference should dictate the wine selection. Some even argue that a red wine is more suitable for Ghiotta.
Recipe: A Detailed Guide
Ingredients:
- 320g pasta (or spaghetti)
- 250g tomato sauce
- 200g swordfish (in bite-sized pieces)
- 50g dry white wine
- 20g extra virgin olive oil
- 15 cherry tomatoes (halved)
- 10 green olives (pitted)
- 10 black olives (pitted)
- 1 tablespoon capers
- 1 shallot
- Chili powder to taste
- Dried oregano to taste
- Basil leaves to taste
- Salt to taste
- Water for cooking pasta
Preparation:
- Prepare the Ingredients: Wash and halve the cherry tomatoes. Drain the olives and capers from their preserving liquid. Remove the skin from the swordfish and cut it into bite-sized cubes.
- Cook the Pasta: Bring a pot of salted water to a boil.
- Sauté Aromatics: In a pan, heat the olive oil and sauté the chopped shallot over medium-high heat.
- Add Tomatoes and Swordfish: Add the halved cherry tomatoes and swordfish cubes. Cook for a few minutes, then deglaze with white wine.
- Simmer the Sauce: Once the alcohol evaporates, reduce the heat and add the tomato sauce. Season with salt, chili powder, and oregano. Simmer until the pasta is cooked.
- Combine and Serve: Drain the pasta and add it to the sauce. Add the olives (black and green) and capers. Mix well and serve hot, garnished with fresh basil leaves.
Additional Variations and Considerations
- Other Seafood: The Ghiotta sauce can also be used with tuna, monkfish, or stockfish, ensuring the fish has firm flesh.
- Adding Vegetables: Some variations include potatoes, sliced and cooked with the swordfish in the sauce.
- Uvetta and Pinoli: While not traditionally used in the Messina area, some variations of Ghiotta include raisins and pine nuts, particularly in the Palermo region.
- Cheese: While pecorino cheese is a traditional topping, some may prefer not to add cheese to fish-based sauces.
Leggi anche: Sapori Mediterranei in un piatto di pasta
Leggi anche: Frittata Napoletana di Spaghetti