A traditional recipe that is easy to prepare, for a delicious fish-based pasta dish. The riccia with swordfish and cherry tomatoes is tasty and refined and is perfect for bringing an elegant first course to the table, to be presented on special occasions!
Ingredients
for 4 people
La Riccia Porreca 320 gr
Swordfish 250 gr
Pachino Tomatoes 150 gr
Extra virgin olive oil 75 ml
Clove of garlic 1
Lemon (juice and zest) 1
Glass of white wine 1/2
Fresh parsley as much as needed
Black pepper as musch as needed
Preparation
1Â Â Wash and dice the swordfish, removing bones and skin. Set aside the peel of a lemon, squeeze the juice and filter it.
2Â Â Brown the whole garlic clove, lightly crushed with the palm of your hand, in a pan with the extra virgin olive oil, add the fish and let it brown for a couple of minutes. Then add the wine and the lemon juice, letting it evaporate too. Add the cherry tomatoes cut into wedges and season with salt and pepper, sprinkle with parsley and lemon zest.
3  Cook the Riccia pasta in plenty of salted water, drain it al dente and sauté it in the pan with the previously prepared sauce over a high heat for a few seconds so as not to overcook the fish; if necessary, stir in a ladle of the pasta cooking water previously kept aside, to bind everything together better.
4Â Â As an extra touch, we suggest you crumble some Apulian taralli on each plate, or toast some breadcrumbs in a pan with oil and chopped parsley and then use this sort of crumble as a crunchy garnish.
