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Paccheri swordfish

Main dish



30 min

4 servings


20 oz of CIRIO Passata Rustica
18 oz of swordfish steak
10 oz of whole grain bread
4 oz of chicory
36 paccheri

Extra virgin olive oil

  1. Paccheri Boil in salted water, drain and allargateli on a tray to cool them. Put a bit of olive oil.
  2. Meanwhile, cut the bread into slices, removing the crust.
  3. 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.
  4. Fry for 2 minutes, the chicory in a pan with olive oil, garlic, parsley and chilli.
  5. Roasted swordfish in a hot pan for 2 minutes on each side and salted.
  6. 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.
  7. Paccheri filled with the mixture of fish and bread distributed in each dish with a layer of tomato sauce over and cutlery paccheri .
  8. Season again with a little olive oil and a little pepper.
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