Maccarronis de Busa with sword, date and Roe of tuna

I took a while to decide how to exalt the properties of the Maccarronis de Busa de La Casa del Corn, a typical Sardinian wrinkled and porous pasta, able to capture the seasoning, tasty and fragrant but, in the end, I decided that the best combination could be that Of the fish, simple, few ingredients but fresh and tasty. An excellent combination of sweet and savoury flavors. The decided taste of the Roe contrasts with the sweet of the date and the swordfish completes this marriage of flavors. Prepare it together with a few steps and enjoy your appetite!!!


Ingredients for 4 people:

450 grams of Maccarronis de Busa de La Casa del Corn
300 grams of swordfish in one slice
1 white Onion
100 grams of cherry tomatoes
1/2 Glass of wine
1 tablespoon of capers
4 teaspoons of tuna roe
1 bunch of fresh parsley
1 tablespoon of E.V.O. oil
Salt and pepper to taste

Procedure:
 
We start by preparing all the ingredients in order to make it easier to cook them. Cut the swordfish into cubes and put it aside, wash and cut the tomatoes in two and put these aside and finally, we slice the onion with thin washers and we chop the parsley. Now we can start. In a sauté, we put the oil and the onion and let it wither over medium heat. In the meantime we put on the fire also a pot with abundant water in which we cook our Maccarronis de Busa. As soon as the onion is ready, we add the swordfish and let it brown on all sides, turning it continuously and gently with a wooden spoon. As soon as it has taken color, we combine the wine and let it fade. Meanwhile, the water of the pasta will have reached the boil, saliamola and throw in the pot the Maccarronis de Busa making them cook for the times indicated by the House of the grain in the packaging thereof. As soon as the wine alcohol is evaporated, add the capers and tomatoes and a little parsley, fix salt and pepper and let it simmer for 10 '. If our condiment becomes too dry, add a little bit of cooking water. The dough will now be ready then scoliamola and add it to the condiment making it cream for a couple of minutes on the fire adding a little more parsley and a little ' pepper then turn off and prepare to serve.
 
Tips for mise en place:

Put in the middle of the dish two ladles of dough taking care to put over a tablespoon of condiment. Add a minced pepper, a little chopped parsley, a drizzle of raw oil and a teaspoon of roe. We complete the dish with a sprig of parsley.

We serve well warm and good appetite!!!!!





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