The spaghetti with fresh swordfish roe in white sauce: the sea on a plate.

Today I want to offer you a typical dish from my city, Messina.
A first course only for connoisseurs, refined and elegant.
In the summer, between June and July, swordfish, tuna, and imperial garfish pass through our Strait to mate.
The females already have their ovaries ready and full, so when they are caught, their ovaries are removed to make roe or other delicacies like the one I’m showing you today.
Not only is it tasty, but it’s also low-calorie, consider that 100 grams of raw fish eggs have about 143 calories.

Thought for you:

Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian Regional
Region: Sicily

362.03 Kcal

calories per serving

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Energy 362.03 (Kcal)
Carbohydrates 19.58 (g) of which sugars 0.38 (g)
Proteins 30.07 (g)
Fat 17.74 (g) of which saturated 3.34 (g)of which unsaturated 3.02 (g)
Fibers 1.28 (g)
Sodium 599.74 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

17.6 oz roe (fresh from any fish)
2 cloves garlic
3.5 tbsp extra virgin olive oil
4 fillets anchovies in oil
1 bunch chopped parsley
8.8 oz spaghetti (no.7)
to taste salt
to taste pepper

Tools

What we need

1 Cutting Board
2 Knives
1 Frying Pan large
1 Pot
1 Tongs

Steps

To make

Let’s start by getting to know roe.
It is found wrapped in its sac, and the color should be a pink with bright red coral-like veins. This indicates it is fresh.
On the contrary, if the veins are bordeaux brown, never buy it.
Slice it into thick pieces for convenience.
Remove the skin that wraps it, and gather all the eggs on a cutting board.
where with a knife you will cut here and there, to separate them from each other.
Once the roe preparation is finished, we move on to the rest of the recipe.
Set the water for the pasta on the heat.
and meanwhile in a very large pan, place the oil, finely chopped garlic, and half of the parsley.
Sauté lightly, then add the anchovies and let them melt.
Once the anchovies have melted you can add 2 ladles of the pasta cooking water.
When the pasta has reached half its cooking time, with tongs, transfer it to the pan, mix well and….
add the fresh roe.
stir vigorously with 2 wooden spoons, and if necessary, add a few more ladles of pasta cooking water.
Bring both the pasta and the roe, which will become whitish, to complete cooking.
Adjust with pepper and another sprinkle of parsley, and serve.
Here is your Spaghetti with Fresh Swordfish Roe, the sea on a plate