With the flavour of swordfish, lemon and basil, this recipe (which can also be served warm) is ideal for the warmer months of the year.
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INGREDIENTS |
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Fusilli Barilla |
300 |
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g |
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Swordfish |
200 |
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g |
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Smoked scamorza cheese |
60 |
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g |
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Olive oil |
20 |
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g |
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Basil |
1 |
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branch |
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Fresh tomato |
3 |
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Garlic |
1 |
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clove |
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Italian parsley |
1 |
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branch |
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Lemon |
1 |
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Pine seeds |
10 |
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Dry white wine |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Dice the swordfish and the smoked scamorza. Grate the rind of a lemon. Scald the tomatoes briefly in boiling water, remove the skin and the seeds, then dice into cubes. |
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| 2. |
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Brown a crushed and peeled clove of garlic in some oil with the pine nuts, then add the swordfish and the fresh tomato; sprinkle a little white wine and cook for a few minutes. Add salt to taste. |
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| 3. |
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Cook the Fusilli Barilla in abundant salted water, drain when al dente then pour into a pan and sauté with the fish sauce.
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| 4. |
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Arrange the pasta in the plates and cover with the diced scamorza, sprinkle with chopped and basil. Place the plates in the oven for one minute, remove and sprinkle with the grated lemon rind. Serve immediately. |
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CHEF'S NOTE |
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Arrange the pasta in a large oven dish. Melt the cheese by putting the dish in the oven for 2-3 minutes. Serve in individual plates.
Instead of regular tomatoes, use cherry tomatoes. |
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Accompany this savoury, aromatic and sweet recipe with a full-bodied, smooth dry white, such as a Cirò Bianco or a Tocai Friulano. |
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