Pappardelle With Fish Ragout
Recipe first for 4 people based on Swordfish with tomato - cooking method pan to boil.
Preparation:
Preparation: Sauté the diced fish in a pan with two tablespoons of oil and the garlic; drain them when they are golden brown, add salt and leave them aside. Pour another two tablespoons of olive oil into the same pan, then dilute the anchovies; add the tomatoes split in half and the olives; cook for 2-3 minutes; wet with a ladle of water and leave to simmer for 10 minutes. Season with salt, put the fish back in the pan and season with the chopped parsley and a good pinch of powdered chilli. Meanwhile cook the pasta, drain it, leaving it watery and sauté it in the pan for a minute over high heat; complete with a drizzle of raw olive oil and serve immediately.
Ingredients:
Ingredients: 500 G Pappardelle Type Pasta - 200 G Cherry Tomatoes - 150 G Pitted Green And Black Olives - 200 G Diced Swordfish - 4 Anchovy Fillets in Oil - 1 Garlic Clove - 1 Bunch Parsley - 1 Pinch Chilli Powder - Olive oil - Salt
Chi è l'autore
Vini consigliati dal sommelier professionista
