Pesce spada alla catanese - Swordfish from Catania

I know that the swordfish season would be on late spring and summer, but yesterday my fishmonger had such a fresh one on display that I couldn't help buying two thick slices, beautifully pink and shining.
Few friend from Catania gave me this recipe, with plenty of variations, as it always happens in the Italian cuisine. Still, everybody agreed that he secret of this Sicilian recipe is baking the swordfish on low temperature (150°C), to keep its delicate flavour and the moist texture of its firm and meaty flesh. The thicker the slices, the better the outcome.

Insalata tiepida d’orzo con cavolo riccio e feta - Pearl Barley Salad with kale and feta cheese

Today I felt like having a simple grain salad for lunch. It is a light and fulfilling meal, which I always enjoy to prepare by combining the ingredients I have in the pantry. 

Pere al vino rosso - Poached Pears in Red Wine

This is a fruit pudding I like to serve after any winter meal. It is a plain but generous dish. Easy to make, it infuses its aroma over the house - better than any scented candle -, it  enchants the eyes with its warm red and delights the palate with its delicate sweetness. The vanilla ice cream would enhance the deep colour and the smooth syrup of the dish. 

Crudité d’inverno con mimosa d'uovo – Winter Salad with Egg Mimosa

Winter  strikes me with its variety of vegetables. Surprisingly enough, in winter I take the chance of preparing crunchy and tasty salads every day. 

Orecchiette con cime di rapa

This is one of the most well-known dish from Bari (Apulia). Traditionally prepared with homemade orecchiette, it is a good example of pasta dressed with vegetables, which is so popular in the south of Italy. 

Here I propose  a quicker version of the recipe,  using the dried orecchiette. 
Cime di rapa are similar to the English turnip tops, but softener. Broccoli could work as well but with a slightly different result, both in terms of flavour and texture.