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Caserecce with Swordfish, Almond Pesto and Dried cherry tomatoes

Explore the authentic flavors of Sicily with this recipe for Caserecce with Sciara Almond Pesto, Swordfish and Dried Tomatoes. A symphony of Sicilian ingredients, from almonds to marine specialties, which come together to create a pasta dish rich in taste and tradition. Taste Sicily on your plate with this culinary delicacy.

Ingredients

  • 160 g Caserecce
  • 150 g Swordfish
  • 8 Sicilian dried tomatoes
  • 5 tablespoons Sciara Almond Pesto
  • 3 tablespoons organic Extra virgin olive oil
  • 20 ml white wine
  • Salt to taste
  • Garlic to taste
  • Parsley q.b.

Procedure

  1. Take the dried tomatoes and soak them in warm water for 10 minutes to revive them.
  2. Remove the skin from the swordfish and cut it into cubes.
  3. In a pan, place the crushed garlic and brown it with the oil.
  4. Add the swordfish to the garlic and sauté for a couple of minutes.
  5. Take the wine and blend the fish.
  6. Squeeze the tomatoes and cut them in half.
  7. When the wine has evaporated, add the dried tomatoes and cook for about 5 minutes.
  8. Bring plenty of water to the boil in a pan, salt it and cook the Caserecce.
  9. Once the pasta is cooked, season it with the Almond Pesto.
  10. Add the fish and mix everything well.
  11. Serve on plates with a sprinkling of fresh parsley.
Doses
2 people
Prep.
15 min.
Cooking
25 min.
Difficulty
Easy

Sciara Products Used

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Nutrition table per 100g*

Calories
Kcal
Fats
6 g
Carbohydrates
g
Protein
7 g
*Values are indicative only and may vary greatly depending on the specific food manufacturer, method of preparation and other factors.
SHARE THE RECIPE

Today we offer you a trio with an entirely Sicilian flavour: Almond Pesto, Swordfish and dried cherry tomatoes. And we use it to season the island's traditional pasta: Caserecce!

Almonds, in fact, although originating from the Middle East, North Africa and the Indian subcontinent, were introduced into Sicily by the Phoenicians; the ancient Romans appreciated the fruits which they called "Greek nuts" (even though almonds are not nuts but seeds). Swordfish can be found in the waters surrounding the island and dried tomatoes are a cornerstone of the Sicilian agri-food tradition. The sunlight and the air of Sicily embrace the tomatoes, and when drying them they retain all their extraordinary organoleptic qualities, condensing the flavors and aromas of the fresh product. Our friend and food blogger Giovanna La Barbera of La Tavola Allegra gives us this tasty recipe with Sciara Almond Pesto.

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