Trenette al swordfish
Instructions
Remove the skin to swordfish steak and then cutting it into cubes that once slapstick, FRY in hot olive oil.
When the swordfish cubes are browned, pour a little at a time, the white wine and allow to evaporate.
Add the breadcrumbs to thicken the sauce.
Subsequently joined the tomato pulp and only at the end sprinkle with oregano.
When the trenette are cooked, place them together in a padellone sauce so prepared and then jump to lively flame.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 1 swordfish steak
- 6 tablespoons of pieces tomato pulp
- 1 handful of oregano
- 1 handful of breadcrumbs
- 1/2 cup of dry white wine
- 5 tablespoons of olive oil
- Parsley
- Salt
- Pepper
- Flour