Paccheri swordfish
Main dish
Fish
Medium
30 min
4 servings
ingredients
500 g CIRIO Pessata Rustica
450 g of swordfish steak
250 g of whole grain bread
100 g chicory
36 paccheri
Basil
Parsley
Extra virgin olive oil
Salt
Pepper
Preparation
- Paccheri Boil in salted water, drain and allargateli on a tray to cool them. Put a bit of olive oil.
- Meanwhile, cut the bread into slices, removing the crust.
- Cut the bread slices into cubes and brown them in a pan with olive oil for 2 minutes over high heat with marjoram and rosemary. Toast the bread cubes in the oven for 6 minutes at 180 ° and finally blend.
- Fry for 2 minutes, the chicory in a pan with olive oil, garlic, parsley and chilli.
- Roasted swordfish in a hot pan for 2 minutes on each side and salted.
- Remove the skin of the fish and chop into small pieces with a knife and then mixed with the bread and chicory. Put the tomato sauce Rustica Cirio in a pan with garlic and olive oil, salt and pepper, basil and marjoram and cook for a few minutes.
- Paccheri filled with the mixture of fish and bread distributed in each dish with a layer of tomato sauce over and cutlery paccheri .
- Season again with a little olive oil and a little pepper.
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Medium 
140 min