Rustichelleed zucchini Sword and artichoke pesto

Whenever I opened the fridge, I looked repeatedly and languidly the pesto of artichokes that I kept there, laid with care and waiting to be tasted. Decided, we make a pairing in classic style ' 80 years, a beautiful seas and mountains. Pesto of artichokes and swordfish and why not, add also a zucchini and a little ' almonds to give different textures. You will see that this match "revival" will captivate you! Enjoy your meal!


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

450 grams of Rustichelle
400 grams of swordfish
1 shallot
1 Genoese zucchini
4 tablespoons of artichoke pesto
2 tablespoons of shelled almonds
1/2 Glass of white wine
Salt, pepper and E.V.O. oil Taste

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In a sauté put the finely chopped onion and two tablespoons of oil. Let it wither with sweet flame then add the Genoese zucchini cut into cubes, raise the flame slightly and let it take color.

 

Add the swordfish cut to cubes and let's brown. As soon as it is sealed on all sides, smudge the wine with a lively flame. As soon as the alcohol is evaporated, we climb, we pepper and add the pesto of artichokes.

 

 

Amalgamiamo the ingredients and put them aside in the heat. We cook the pasta in abundant salted water and, when it is al dente, we drain and agenda the sauce. Amalgamiamo for a couple of minutes and get ready for serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Put a coppapasta in the center of the dish, then ler with the dough and add a tablespoon of condiment on the surface. Remove the Coppapasta, add a drizzle of oil, a minced pepper and coarsely chopped almonds.

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





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