Pasta with swordfish ragout in white. It will be the summer, but I see that the most of the site viewed recipes are always those of the sword fish, and above all Linguine with swordfish, OLIVE, CAPERS AND TOMATOES PACHINO. Now, since they are Sicilian and, moreover, Messina, and swordfish Strait from me is a religion, I thought I'd give you a recipe for swordfish base, For me, It is the turn of the century recipe. The equivalent, in the pasta industry, the fast SWORDFISH THE AEOLIAN among the second: if you know you should definitely try it. And on my YouTube channel also find the VIDEO RECIPE STEP BY STEP with all my secrets for a more soft and juicy swordfish.
In the sense that this pasta with swordfish ragout in white is prepared in 10 real minutes, It makes the most of the organoleptic qualities of the fish, exalts them thanks to the symphony of simple flavors of garlic, Chili, parsley and lemon. Few of tomato fillets, more by color than anything else, a shower of toasted almonds and you'll Sicily in the pot, its spadare that move between the waves. And that cry of realist novels has become a symbol: 'Catch, take!’ alluding to the sighting of the swordfish in the sea.
This pasta is delicious hot, warm, but also cold (as a salad of seafood pasta), provided of course cook the pasta very, al dente. At this point only a prayer: If you can, buy the Italian swordfish. If not least Sicilian or Calabrian Ponza. And have a look at all my SICILIAN RECIPES and my RECIPES WITH SWORDFISH use More.
300 grams of swordfish in a single slice
320 grams short pasta (I used the wheels, a format that I love)
extra virgin olive oil, to taste
salt and pepper, How much
a small piece of chili pepper
Piccadilly tomatoes 6
2 cloves of garlic
parsley, to taste
the juice and grated rind of one organic lemon
sliced almonds, to taste
Wheels sauce swordfish in white
The pasta with swordfish in white sauce is easy to preparae. Chop the garlic and parsley finely, into thin slices and the chilli.
Wash the tomatoes and peel. To facilitate the operation you can cut them cross and blanch them a few seconds in boiling water and then put them in cold water to prevent them from cooking: the skin will come off with ease. Cut them in half, eliminate the seeds and vegetation water and make them threaded.
Clean swordfish removing the outer husk, then cut into cubes small size.
Toast the slivered almonds over low heat.
Brown the garlic for a few seconds in a saucepan, pepper and half the parsley in olive oil, Add tomato fillets, turn up the heat and add the diced swordfish. Spadellarli high heat for a few seconds, then salt, pepper and add the juice and the lemon zest and the rest of the chopped parsley. Set aside.
Boil the pasta in salted water and drain it al dente, storing some of the cooking water.
Stir the pasta with swordfish sauce, adding a few tablespoons of cooking water to create a sauce.
Serve the wheels with white sauce swordfish after completing the dish with extra virgin olive oil, a little black pepper, a little grated lemon zest and toasted almond slats. Bon appétit!
MATCHING: A Sicilian rosé is the suggestion for this recipe with flavors of the sea and land. We chose "April", rosé produced from the cellars Ancient Collection, in Trapani, using the native nero d'Avola vine. delicate pomegranate Perfumes and red fruit, a flavor and an acidity that is well balanced. Serve it cool, between 10 and 12 degrees.