- Cook the Caserecce no. 846 in salted boiling water until al dente.
- In the meantime, place all the pesto ingredients in the bender and mix until it forms an even consistency.
- Add salt and pepper to taste.
- Heat a frying pan and cook the swordfish 2-3 minutes each side. Serve on a plate, dice and season with a drizzle of oil and salt.
- Once cooked, drain the pasta, transfer it to a bowl and season with pesto and a drizzle of oil.
- Serve on plates and add the swordfish. Garnish with ground pepper, basil, a few cherry tomatoes and chopped almonds.
Casereccealla trapanese with cubed swordfish
N. 846
20 min
10 min
4 people
Easy
INGREDIENTS
Italian Wheat Caserecce no. 846 320 g
Slice of swordfish 1
Chopped almonds to taste
Cherry tomatoes to taste
Extra virgin olive oil to taste
Salt to taste
For the pesto sauce:
Fresh cherry tomatoes 250 g
Basil 50 g
Garlic clove 1
Toasted almonds 50 g
Grated Pecorino Romano cheese 40 g
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Caserecce
N. 846 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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