Swordfish sausages with Calabrian “caponata” (vegetable stew) flavoured with Bergamot

Sausages: Cut up the swordfish finely to make a mince, season it with salt and white wine and combine it with the diced mozzarella or caciocavallo silano and tomatoes. Add the wild fennel seeds and the chopped fresh pepper and stuff the mixture into the intestine..

Caponata: Peel the aubergines, cut them up into cubes and fry. Dice the peppers and fry them too. Put some extra-virgin olive oil into a pan with the squashed tomatoes, add the onion, olives, capers and basil and cook until all the water has been released from the to- matoes. Add the aubergines, peppers and sugar and mix well. Then add the Bergamot juice and let it evaporate, stirring the mixture continuously. Finally, add the finely chopped celery. Serve the caponata topped with one sausage per portion.