Tagliatelle with fresh swordfish roe.
Today I want to propose to you a typical dish from my city, Messina.
In the summer, between June and July, swordfish swim through our Strait to mate. The females already have their ovaries ready and full, so when caught, their ovaries are used to make roe or other delicacies like the one I am showing you today.
The same applies to tuna.

Thought for you;

If you want to see how I make homemade tagliatelle click here

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Slow fire
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

Ingredients

1.3 lbs roe (fresh from swordfish or other fish.)
Half Tropea red onion
3 tbsps extra virgin olive oil
10.6 oz tomato puree (chunky)
1/4 cup white wine
Half lemon
3 leaves bay leaves
10 oz tagliatelle
to taste salt

Tools

2 Pots
Cutting board
Knife
Colander

Preparation of Tagliatelle with Fresh Swordfish Roe

This is a piece of swordfish ovary, containing thousands of eggs.
To ensure freshness, the capillary vessels on the covering should be bright red.
Cut the roe into pieces of about 1.2 inches.
Bring a pot of water with salt, half a lemon, and 2 bay leaves to a boil.
Immerse the roe, bring back to a boil, and once boiling, count about 6 minutes. Then drain and let it cool.
Once cooled, cut each slice into 4 pieces.
Now we will prepare the sauce: in a pot, add the extra virgin olive oil, 1 bay leaf, and the chopped onion.
Sauté for 2 minutes, then…
Add the pieces of roe, stir and deglaze with white wine.
Let the wine alcohol evaporate, then..
Pour in the chunky puree, adjust the salt, lower the heat, and cook, stirring occasionally, for about 20 minutes.
Meanwhile, you can put the pot with water for the pasta on the stove.
If you want a more colored sauce, you can add tomato paste to your taste.
Drain the tagliatelle while they are still quite firm and dress with the sauce.
Serve hot.
Here are the Tagliatelle with fresh swordfish roe ready.