Let's talk about this wonderful swordfish based Pasta: we will use this tasty fish and we will prepare a RUCOLA cream to put under spaghetti.
Ingredients (Metric and Imperial) Party of 4
- 400g (14 oz) Spaghetti
- 45g (3 tablespoons) of extra virgin olive oil
- 2 medium slices of swordfish(500gr/16oz each)
- 2 medium boiled potatoes
- 200g (7oz) of Cherry tomatoes, cut in 4
- 200g (7 oz) of Rucola (ROCKET) leaves
- 1 clove of garlic,finely chopped
- 15g (1 Tablespoon) Salt for boiling water + 2 pinches for the sauce
- 1 pinch of pepper (optional)
- 250ml (1 cup) of white
Method:
- Prepare the cream, adding in a mixer 150g (5oz) of rucola, the potatoes, salt and some hot water. Mix them until you get a nice cream.
- Take your clean Swordfish and slice it in cubes
- Put into a nonstick pan the oil and the garlic and put the pan on a low flame
- When the garlic becomes a bit darker, add the swordfish. the cherry tomatoes and the glass of white wine and cook them for about 5 minute: your sauce will be ready
- Boil spaghetti in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this timestrain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
- Serve on your plates: first of all put 2-3 tablespoons of rucola cream, then add your spaghetti and some Ruola leaves on the top
No comments:
Post a Comment