Tuesday, July 16, 2013

Penne con il pesce spada-Penne with Swordfish

  1. 1/4 cup plus 1/2 tablespoon olive oil
  2. 1 pound swordfish steak, about 1 inch thick
  3. salt to taste
  4. 1/4 teaspoon fresh-ground black pepper
  5. 3 cloves garlic, sliced or minced
  6. 1/2 cup chopped fresh parsley
  7. chopped chilli
  8. 3/4 pound penne
  1. A recipe by the inspiring cook and host migliora signora Paola who can turn any dull vegetable or ingredient into a masterpiece. Paola hosted a cena grande in her home in Treviso accompanied by plenty of white wine, seafood and antipasti. Grazie mille P!
  2. In a large nonstick frying pan, heat a bit of oil over moderate heat. Sprinkle the swordfish with some of the salt and the pepper. Add the fish to the pan and cook for 4-6 minutes. Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove. When the fish is cool enough to handle, cut it into 1-inch cubes.
  3. Wipe out the pan. Add the remaining 1/4 cup oil to the pan and heat over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in 1/4 cup of the parsley and remove the pan from the heat.
  4. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain and toss with the swordfish, the garlic-and-parsley oil, the chilli, and 1/2 teaspoon salt.