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nbsp; Today we have Sicilian swordfish. This one, literally, is prepared almost without realizing it, and even the most clumsy in the kitchen can execute it perfectly, without making the least effort. Who doesn’t dare? I had never eaten swordfish until I lived in Italy. Although nowadays it is not difficult to find it even in supermarkets, let’s say it is not one of the most popular fishes in the Iberian Peninsula, or at least in Barcelona and surroundings. On the other hand, in Italy and especially in the south, it is very common. When I went to Sicily, I visited quite a few markets and the abundance of swordfish caught my attention. In some places you could see directly how they cut the whole bug to pieces, it was quite impressive, because they have big heads and huge eyes, as you can see in this picture we took in the Isle of Ortigia, Syracuse. The truth is that it’s delicious. If you have never tasted it, I recommend you try the recipe I propose, typical of Sicily. Normally it is prepared with cherry tomatoes, but as I didn’t have any and I had some San Marzano tomatoes left over from another recipe, I took advantage of it and it is just as good. Buon appetito! It
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