{"id":10009,"date":"2026-06-02T11:09:47","date_gmt":"2026-06-02T11:09:47","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10009"},"modified":"2026-06-02T11:10:03","modified_gmt":"2026-06-02T11:10:03","slug":"%f0%9f%97%a1%ef%b8%8f-espadon-a-la-sicilienne-le-gladiateur-du-detroit-de-messine","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10009","title":{"rendered":"\ud83d\udde1\ufe0f Espadon \u00e0 la Sicilienne (Le Gladiateur du D\u00e9troit de Messine)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u2019<strong>espadon \u00e0 la sicilienne<\/strong> est un grand classique de la cuisine du Sud : des tranches d\u2019espadon dor\u00e9es, mijot\u00e9es avec des <strong>tomates cerises<\/strong>, des <strong>olives vertes<\/strong>, une touche d\u2019ail et un g\u00e9n\u00e9reux parfum d\u2019origan. Un plat simple, rapide et profond\u00e9ment m\u00e9diterran\u00e9en.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour sublimer cette recette, nous utilisons une <strong>huile d\u2019olive extra vierge<\/strong> de caract\u00e8re, des <strong>olives italiennes charnues<\/strong> et, selon les variantes, des <strong>condiments siciliens<\/strong> comme les c\u00e2pres ou les pignons grill\u00e9s. Ces ingr\u00e9dients apportent une intensit\u00e9 aromatique fid\u00e8le aux saveurs de la Sicile.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">D\u00e9couvrir nos olives, c\u00e2pres &amp; condiments italiens<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-potager-ensoleille-legumes-conserves-secs\">Nos tomates &amp; l\u00e9gumes du Potager Ensoleill\u00e9<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=gamme-tomates-artisanales-passata-sauces-conserves-italiennes-bio\">Gamme tomates artisanales &amp; passata<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=conserves-de-poissons-italiens-thon-rouge-hareng-specialites-artisanales-esprit-mezzo-giorno\">Nos conserves de poissons italiens (alternative fruits de mer)<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La cuisson est rapide : les tomates cerises mijotent doucement avec l\u2019ail et l\u2019origan, les olives apportent une touche saline, et l\u2019espadon cuit quelques minutes seulement pour rester tendre. Les <strong>pignons grill\u00e9s<\/strong> ajoutent une note croquante irr\u00e9sistible.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque famille sicilienne poss\u00e8de sa version : certains ajoutent des c\u00e2pres, d\u2019autres un peu de raisin sec, et les amateurs de saveurs intenses passent le plat au four quelques minutes pour concentrer les ar\u00f4mes. Une recette simple, solaire et authentique, parfaite pour un repas m\u00e9diterran\u00e9en.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83d\udde1\ufe0f Espadon \u00e0 la sicilienne \u2013 Recette m\u00e9diterran\u00e9enne aux tomates, olives et pignons<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;espadon n&rsquo;est pas un poisson comme les autres&#8230; c&rsquo;est le Gladiateur du D\u00e9troit de Messine ! Sa p\u00eache en Calabre et en Sicile suit des rites ancestraux qui remontent \u00e0 l&rsquo;Antiquit\u00e9 [cite: Le texte avec hashtag pour les r\u00e9seaux sociaux \u00e0 utiliser est : \u00ab\u00a0L&rsquo;espadon n&rsquo;est pas un poisson comme les autres&#8230; c&rsquo;est le Gladiateur du D\u00e9troit de Messine Saviez-vous que sa p\u00eache en Calabre suit des rites ancestraux qui remontent \u00e0 l&rsquo;Antiquit\u00e9 ? #EspritMezzogiorno #Calabria #PesceSpada #TraditionItalienne #GastronomieArtisanale #MerM\u00e9diterran\u00e9e #SavoirFaire\u00a0\u00bb]. Ce plat traditionnel met en valeur la chair ferme et noble de l&rsquo;espadon, sublim\u00e9e par la douceur des tomates et le caract\u00e8re des olives m\u00e9diterran\u00e9ennes.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><em>L\u2019espadon n\u2019est pas un poisson comme les autres\u2026 c\u2019est le Gladiateur du D\u00e9troit de Messine. Saviez-vous que sa p\u00eache en Calabre suit des rites ancestraux qui remontent \u00e0 l\u2019Antiquit\u00e9 ? #EspritMezzogiorno #Calabria #PesceSpada #TraditionItalienne #GastronomieArtisanale #MerM\u00e9diterran\u00e9e #SavoirFaire<\/em><\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">Comme vos tranches d&rsquo;espadon frais ne proviennent pas de vos poissons en conserve, nous allons lier ce plat mythique \u00e0 vos <strong>p\u00e2tes artisanales d&rsquo;exception<\/strong> pour cr\u00e9er un repas complet, car la sauce de cette recette est une pure merveille \u00e0 m\u00e9langer avec du grain de haute qualit\u00e9 !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udcca Valeurs Nutritionnelles (Par portion)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9nergie :<\/strong> 381 Kcal<\/li>\n\n\n\n<li><strong>Prot\u00e9ines :<\/strong> 27.2 g<\/li>\n\n\n\n<li><strong>Graisses :<\/strong> 27.4 g <em>(dont acides gras satur\u00e9s : 4.72 g)<\/em><\/li>\n\n\n\n<li><strong>Glucides :<\/strong> 6.4 g <em>(dont sucres : 6.4 g)<\/em><\/li>\n\n\n\n<li><strong>Fibres :<\/strong> 3.1 g<\/li>\n\n\n\n<li><strong>Cholest\u00e9rol :<\/strong> 98 mg<\/li>\n\n\n\n<li><strong>Sodium :<\/strong> 734 mg<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\uded2 Vos Ingr\u00e9dients en un Clic<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour accompagner et cuisiner ce tr\u00e9sor de la mer, piochez directement dans le c\u0153ur de notre boutique :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>300 g d&rsquo;espadon<\/strong> (en tranches fra\u00eeches)<\/li>\n\n\n\n<li><strong>300 g de tomates cerises<\/strong> (ou notre alternative pour une sauce encore plus riche : la <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=gamme-tomates-artisanales-passata-sauces-conserves-italiennes-bio\" target=\"_blank\" rel=\"noreferrer noopener\">Gamme de Tomates Artisanales &amp; Passata Bio<\/a><\/strong>)<\/li>\n\n\n\n<li><strong>50 g d&rsquo;olives vertes<\/strong> d\u00e9noyaut\u00e9es<\/li>\n\n\n\n<li><strong>30 g d&rsquo;huile d&rsquo;olive extra vierge :<\/strong> Choisissez l&rsquo;excellence parmi notre s\u00e9lection de <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">L&rsquo;Or Liquide &amp; Condiments<\/a><\/strong> pour faire dorer votre poisson.<\/li>\n\n\n\n<li><strong>1 gousse d&rsquo;ail<\/strong><\/li>\n\n\n\n<li><strong>10 g de pignons de pin<\/strong><\/li>\n\n\n\n<li><strong>Sel fin &amp; poivre noir<\/strong> (\u00e0 volont\u00e9)<\/li>\n\n\n\n<li><strong>L&rsquo;assaisonnement du Sud :<\/strong> De l&rsquo;<strong><a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\" target=\"_blank\" rel=\"noreferrer noopener\">Origan de Pantelleria s\u00e9ch\u00e9 Aid Kitchen<\/a><\/strong> \u00e0 volont\u00e9 pour donner l&rsquo;accent de la Sicile.<\/li>\n\n\n\n<li><strong>Pour en faire un plat complet :<\/strong> 250 g de grosses p\u00e2tes de notre cat\u00e9gorie <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%f0%9f%8d%9d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83c\udf5c P\u00e2tes et Riz : L&rsquo;excellence du grain sous toutes ses formes<\/a><\/strong> (les paccheri ou les calamarata de Gragnano sont parfaits ici pour r\u00e9cup\u00e9rer la sauce \u00e0 l&rsquo;espadon).<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf73 Pr\u00e9paration Pas \u00e0 Pas<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. La base de la sauce<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Commencez par rincer, s\u00e9cher et couper les tomates cerises en deux. Dans une grande po\u00eale, versez l&rsquo;huile d&rsquo;olive de notre cat\u00e9gorie <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">L&rsquo;Or Liquide<\/a><\/strong> et faites-y revenir la gousse d&rsquo;ail enti\u00e8re \u00e9pluch\u00e9e. Apr\u00e8s quelques minutes, ajoutez les tomates cerises (ou votre <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product=gamme-tomates-artisanales-passata-sauces-conserves-italiennes-bio\">Passata Bio<\/a><\/strong>).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. L&rsquo;infusion aromatique<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Saupoudrez d&rsquo;une pinc\u00e9e de sel et d&rsquo;une g\u00e9n\u00e9reuse dose de notre <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\">Origan de Pantelleria<\/a><\/strong>. Laissez cuire \u00e0 feu doux pendant une dizaine de minutes. Pendant ce temps, coupez les olives vertes en rondelles de quelques millim\u00e8tres, puis jetez-les dans la sauce.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. La cuisson de l&rsquo;espadon<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Retirez la gousse d&rsquo;ail de la po\u00eale. D\u00e9posez d\u00e9licatement vos tranches d&rsquo;espadon au milieu des tomates et des olives. Laissez cuire quelques minutes sur la premi\u00e8re face. Retournez le poisson, couvrez avec un couvercle et laissez cuire encore 2 \u00e0 3 minutes. En fin de cuisson, ajoutez un tour de moulin de poivre noir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Le secret des pignons grill\u00e9s<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant que le poisson termine sa cuisson, jetez les pignons de pin dans une petite po\u00eale \u00e0 sec. Faites-les griller quelques instants \u00e0 feu vif en remuant constamment pour ne pas les br\u00fbler.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. L&rsquo;assemblage avec l&rsquo;Or Blanc (Le Secret de Tedy)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Faites cuire vos p\u00e2tes artisanales de notre gamme <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%f0%9f%8d%9d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\">P\u00e2tes et Riz<\/a><\/strong> <em>al dente<\/em>. Sortez-les \u00e0 l&rsquo;aide d&rsquo;une <strong>\u00e9cumoire<\/strong> et jetez-les directement dans la po\u00eale avec la sauce tomate, les olives et le jus de l&rsquo;espadon. Remuez pendant 30 secondes pour que l&rsquo;amidon lie le tout.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Le dressage<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Placez l&rsquo;espadon et les p\u00e2tes enrob\u00e9es dans un plat de service, parsemez le tout avec les pignons de pin torr\u00e9fi\u00e9s. Servez encore fumant !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83e\uddca Conservation &amp; Astuces<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Conservation :<\/strong> Consommez ce plat id\u00e9alement tout de suite. Sinon, il se garde jusqu&rsquo;\u00e0 2 jours au r\u00e9frig\u00e9rateur dans un r\u00e9cipient en verre herm\u00e9tique.<\/li>\n\n\n\n<li><strong>Le Conseil de Tedy :<\/strong> C&rsquo;est un plat traditionnel et chaque famille en conserve sa version. En Sicile, les amateurs de saveurs intenses ajoutent une poign\u00e9e de nos <strong><a href=\"https:\/\/www.google.com\/search?q=https:\/\/www.espritmezzogiorno.fr\/%3Fproduct%3Dgamme-aid-kitchen-poudres-herbes-aromates-pour-sublimer-vos-plats\" target=\"_blank\" rel=\"noreferrer noopener\">C\u00e2pres au sel de Pantelleria<\/a><\/strong> et quelques raisins secs, puis passent le tout au four quelques minutes avant de servir pour gratiner l\u00e9g\u00e8rement et amalgamer les ar\u00f4mes !<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10017\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.K3NRdpjtxMPBCEnNS52q0wHaFj.webp\" alt=\"\" class=\"wp-image-10017\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.K3NRdpjtxMPBCEnNS52q0wHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.K3NRdpjtxMPBCEnNS52q0wHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10019\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.xq-A_EMCyTf60OCAzxiMJAHaE8.webp\" alt=\"\" class=\"wp-image-10019\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.xq-A_EMCyTf60OCAzxiMJAHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.xq-A_EMCyTf60OCAzxiMJAHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10011\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.bxhPPNLMdXET_kF7_KPWIQHaFj.webp\" alt=\"\" class=\"wp-image-10011\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.bxhPPNLMdXET_kF7_KPWIQHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.bxhPPNLMdXET_kF7_KPWIQHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10018\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.DlMgWpoSdBafQ-0FnvyFMQHaFj.webp\" alt=\"\" class=\"wp-image-10018\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.DlMgWpoSdBafQ-0FnvyFMQHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.DlMgWpoSdBafQ-0FnvyFMQHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10015\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.suTyo82U0NhOyJxIk2sK3wHaE8.webp\" alt=\"\" class=\"wp-image-10015\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.suTyo82U0NhOyJxIk2sK3wHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.suTyo82U0NhOyJxIk2sK3wHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10013\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.p0VMOkZ_NctFjtXQw4HUSAHaFj.webp\" alt=\"\" class=\"wp-image-10013\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.p0VMOkZ_NctFjtXQw4HUSAHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.p0VMOkZ_NctFjtXQw4HUSAHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"632\" data-id=\"10016\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.CWYWZT7mpC3EXxDzyPaDcwHaJ4.webp\" alt=\"\" class=\"wp-image-10016\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.CWYWZT7mpC3EXxDzyPaDcwHaJ4.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.CWYWZT7mpC3EXxDzyPaDcwHaJ4-225x300.webp 225w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10012\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.JcDIWsea61ldm5edHk5v9wHaE8.webp\" alt=\"\" class=\"wp-image-10012\" 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