Impanada di pesce spada

This is a most unusual recipe. It reflects the rich tastes of the Sicilian aristocracy of the end of the nineteenth century, an era when the monzù, or imported French chef, began to add French touches to Sicilian dishes, instead of cooking only traditional French food. Rather than enclose the fish in simple bread dough, the crust is a more refined pasta frolla, slightly sweet and enriched with citrus zest, and the swordfish and zucchini are enhanced with raisins, pine nuts, ol