Espada com Banana
Black scabbard fish with banana, a Madeiran classic.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The dish reflects Madeira's unique blend of maritime traditions and agricultural bounty. The black scabbard fish, abundant in the deep waters surrounding the island, has long been a staple. The introduction of bananas, likely from Southeast Asia via colonial routes, provided a sweet and unexpected counterpoint to the savory fish, showcasing the island's innovative culinary spirit.
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Espada com Banana is more than just a dish; it is a symbol of Madeiran identity, reflecting the island's unique geography, economy, and cultural fusion. It is a ubiquitous dish found in restaurants across the island and is often served to tourists as a quintessential Madeiran experience.
A Celebration of Local Ingredients
The dish showcases two of Madeira's most prominent local ingredients: the black scabbard fish, caught in the deep waters surrounding the island, and the locally grown bananas. This emphasizes the island's self-sufficiency and connection to its environment.
Culinary Innovation
The seemingly odd pairing of fish and banana demonstrates Madeiran culinary creativity and willingness to experiment with flavors. It highlights the island's ability to adapt and incorporate new ingredients into its traditional cuisine.
Tourist Attraction
Espada com Banana is heavily promoted to tourists as a must-try dish when visiting Madeira. It is a key part of the island's culinary tourism, offering visitors a unique and memorable gastronomic experience.
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The dish features a striking contrast of flavors: the firm, slightly sweet taste of the black scabbard fish is beautifully balanced by the sweetness of fried banana, complemented by a rich sauce, often featuring passion fruit or other tropical notes.
The black scabbard fish (Espada Preta) has a mild, almost sweet flavor profile and a firm texture, making it suitable for frying or grilling. The bananas, typically small and sweet varieties found on Madeira, are often lightly floured and pan-fried until golden brown and slightly caramelized. The accompanying sauce can vary but often includes passion fruit pulp or juice, butter, garlic, white wine, and lemon juice, creating a tangy and fruity counterpoint to the fish and banana. Some variations may include chorizo or other cured meats to add a smoky element. Vegetables like boiled potatoes and mixed salad often accompany the dish.
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Freshness is Key
The black scabbard fish should be as fresh as possible. Look for firm flesh and a clean, slightly sweet smell. If possible, buy directly from a fish market.
Banana Ripeness
The bananas should be ripe but still firm enough to hold their shape when fried. Overripe bananas will become mushy and too sweet.
Sauce Balance
The sauce should be balanced in flavor, with the acidity of the passion fruit or lemon juice cutting through the richness of the butter and the sweetness of the banana. Adjust the ingredients to your preference.
Wine Pairing
Pair the dish with a dry or off-dry Madeiran wine or a crisp Vinho Verde from mainland Portugal. The acidity of the wine will complement the richness of the fish and sauce.
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