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Thursday, July 26, 2012

CAÑABOTA WITH 15TH C SWORDFISH EMPANADA RECIPE

Atlantic Sharpnose Shark,...
Photo from: toadlady1
boquidulce, L. Hexanchus griseus, Eng. blunt nose six gill shark or L. Hexanchus perlo, Eng. sharpnose seven-gill shark. Both are found in the Atlantic on the Biscay Coast but are more abundant in the Mediterranean especially around Granada and Malaga. Although the Hispano-Arabs upper class frowned on fish, when the Christians reconquered southern Spain, they thought highly of this fish. [Castro. Alimentación. 1996:327 and Corbera. 1998:40-41]

SWORDFISH EMPANADA ADAPTED FROM NOLA'S  lviii-4 EMPERADOR EN PAN


Ingredients

Preparing the Empanadas
Photo by: Lord-Williams
1 lb swordfish
1 onion chopped
empanada dough
1 tsp pepper
1 shaving ginger
salt to taste

For the Sauce:
½  c orange juice or verjuice
½ c rosewater
1 tbsp sugar

Preparation

Preheat oven to 350º F/175º C


A Deliciously Unique
500 Year Old Recipe!
Photo by: Lord-Williams

Clean and wash the swordfish. Slice enough for 1 lb. Fry until done. Cut the fish into bite size pieces. Chop the onion and fry until translucent mix it with the fish with salt and spices. 

Make or buy ready made dough. Roll it out and cut  into desired sizes and shapes for turnovers. Add the fish, cover and seal the dough shut with the tip of a spoon. Place them on a greased baking sheet with olive oil and paint the tops of the turnovers with a little olive oil.


Bake 15-20 minutes.


For the Sauce:
Squeeze 1 orange. Put it in a measuring cup. Add rosewater until 1 c liquid is obtained. Heat this in a saucepan with sugar.


Serve the empanadas while warm with sauce on the side.

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