This recipe is elegant and exquisite, yet simple and easy to prepare. For 4 persons Ingredients: 350 grams of swordfish 1 garlic clove 30 grams of pistachios, shell removed and peeled* 4 TSP of extra-virgin olive oil Zest of 1 biological lemon, finely grated 320 grams of pasta, such as penne or fusilli Directions: Grill the swordfish for 3 minutes in a well heated pan. Cut it into small cubes, maximum 1 centimeter per side. Chop garlic and pistachios. Heat the olive oil in a pan at mid-temperature. Add garlic and pistachios and cook for few minutes, stirring from time to time. Add the swordfish, stir well for 2-3 more minutes. Set aside. Cook the pasta in boiling water with salt. Drain and reserve one glass of the pasta boiling water. Heat the pan with the swordfish for 1 minute and add the pasta, tossing until the sauce coats the pasta – it should take 1 minute- if necessary, add the reserved pasta boiling water. Add the lemon zest. Enjoy it! (*) To peel pistachios, place them for 1 minute in boiling water. Drain and then dry them with a clean towel. Gently squeeze the pistachios to remove the skin. Toast them for 5 minutes in a pan at mid-temperature, tossing continuously to avoid burning.
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