Open Lasagna #pastarmando with Swordfish Zighinì: the Mediterranean flavor of zighinì, typical of Somalia and Eritrea; a stew reminiscent of the famous Genovese but made with swordfish, Gaeta olives, and capers. Chef Alessandro Borghese uses clarified butter because it's lighter, pre-cooked, more concentrated, and has a higher smoke point. A proper zighinì requires berbere, a spice blend made with chili pepper, ginger, coriander, rue, allspice, and cloves: lasagna, zighinì, lasagna, and then more zighinì and two basil leaves—an explosion of flavors!
Ingredients for 4 people- 12 sheets of fresh lasagna
- 350 g of swordfish
- 2 vine-ripened tomatoes
- 100 g of pitted Gaeta olives
- 2 large yellow onions
- 20 g of berbere
- 60 g clarified butter
- 240 g of peeled tomatoes
- 60 g of capers
- EVO oil to taste
- salt to taste
- basil to taste
Chop the onion and sauté it in a pan with the clarified butter. Add the diced tomatoes, pitted olives, and capers. Meanwhile, dice the swordfish and add it to the soffritto. Sprinkle with the barbarese, add the peeled tomatoes, and season with salt. Cook for 20 minutes over low heat. Meanwhile, bring the water for the pasta to a boil, add salt, and lower the pasta sheets. Drain and pour into a bowl. Drizzle with extra virgin olive oil. Serve alternating the swordfish sauce with the pasta sheets. Garnish with a few fresh basil leaves.
