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SWORDFISH POLPETTAPaul Barraco, Executive Chef from 20 Brix

Swordfish Polpetta
Posted: 04/2/2012

INGREDIENTS:

20 Brix

INSTRUCTIONS:

Place diced swordfish in a food processor with cream, egg and breadcrumbs. Pulse until mixture comes together. Place mixture in a large mixing bowl and add remaining ingredients. Ball into 1 1/4 inch balls, roughly the size of a golf ball. Poach in lightly salted water until polpetta floats, about three minutes. Next, bake polpetta on a greased baking sheet in a pre-heated 350-degree oven for 10 to 12 minutes. Serve with a zesty marinara and a crusty Italian bread.



Cook Time: 10 to 12 minutes