In this dish Barilla Farfalle embrace a delicious sauce made with swordfish and vegetables. Eaten cold as a salad dish, this recipe is even more appetizing and irresistible.
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INGREDIENTS |
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Farfalle Barilla |
300 |
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g |
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Swordfish |
300 |
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g |
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Carrot |
120 |
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g |
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Celery |
120 |
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g |
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White onion |
120 |
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g |
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Extra virgin olive oil |
50 |
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g |
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Wine vinegar |
40 |
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g |
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Pine seeds |
15 |
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g |
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Sultana raisins |
15 |
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g |
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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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Cut all the vegetables into julienne strips. Sweat the onion in olive oil for 10 minutes. Once the onion is soft but still pale, add the carrot, celery and raisins. |
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| 2. |
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Continue cooking over a low flame for another 10 minutes, then add the vinegar and allow to reduce down over a high flame for several minutes. |
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| 3. |
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Place the diced swordfish in a well-greased oven tray. Pour the hot vegetables on top and cook in the oven for a few minutes. Remove from the oven and allow to cool. |
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| 4. |
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Cook the Barilla Farfalle in plenty of salted water, drain when "al dente" and dress with the soused swordfish. Add the pine nuts sautéd in a saucepan with oil and salt. |
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CHEF'S NOTE |
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Swordfish must never be overcooked, otherwise it tends to become dry. Bear in mind that the swordfish can be cooked 1 or 2 days before, as long as it is kept in the refrigerator, covered with its cooking juices. This keeps the flavour intact, ensuring the dish is even tastier. It's important not to mix the pasta with the fish sauce any more than an hour before serving. |
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Rich and succulent, this dish brings together bold and contrasting flavours. We recommend a good crisp wine with a delicate bouquet and interesting body, for example a Legrein Rosato Trentino or an Insolita Bianco Siciliano. |
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