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Busiate with swordfish fillets, zucchini and almonds
02/05/2013 - A recipe by our colleague Danielle! Ingredients for 4 people: - 500 g busiate "Pastificio Eocene" - 150 g swordfish fillets "Arconatura" - 3 zucchini - 7/8 fresh Pomodorini - 10 dried tomatoes in olive oil 'Casa Morana " - 20 ground almonds - 2 tablespoons cream - 1 pinch of saffron - 1/2 onion - Extra Virgin Olive "Frantoio Franci" IGP Toscano - 1 clove of garlic - Chili - Salt and pepper
Articolo tratto da: Anne to London

A recipe by our colleague Danielle!

Ingredients for 4 people:

- 500 g busiate "Pastificio Eocene"
- 150 g swordfish fillets "Arconatura"
- 3 zucchini
- 7/8 fresh Pomodorini
- 10 dried tomatoes in olive oil 'Casa Morana "
- 20 ground almonds
- 2 tablespoons cream
- 1 pinch of saffron
- 1/2 onion
- Extra Virgin olive "Frantoio Franci" IGP Toscano
- 1 clove of garlic
- Chili
- salt and pepper

Sauté the garlic briefly in a pan with a little olive oil. Sauté the diced zucchini and the chopped small onion and a Pachino tomato in some olive oil. Add the chopped sun-dried tomatoes, pomodorini, swordfish fillets and chili.

At the end add 2 tablespoons of cream and a pinch of saffron to the sauce. Season with salt and pepper and stir well.

Cook the busiate for about 10 minutes until al dente. Drain and add to the pan with the sauce. Serve with the grated almonds.

Recommended wine: Bianco Alastro Planeta






 


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