An everyday dish paired with the world’s most popular raw sauce: thus our Swordfish Fusilli with Pesto Fresco was born.
In our news this month, a recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano.
Our Swordfish Fusilli with Fresh Peach is both delicate and tantalizing, born from a virtuous encounter between a seafood product beloved even by children and the world’s most popular raw sauce.
Inspiration often comes from everyday dishes and the desire to experiment with new combinations and new flavor balances.
Creativity is master and this dish so simple, so good proves it.
Here is the recipe!
Swordfish Fusilli with Fresh Pesto: ingredients for 4 people
- 1 80-gram jar of Pesto Fresco from Laboratorio Artigianale Frasca e Nassa di Loano
- 600 g swordfish
- 400 g bronze-drawn pasta in fusilli format
- 1 oxheart tomato, about 300 g
- A handful of olives
- Pine nuts to taste
- 1 clove of garlic
- EVO oil qb
- Salt and pepper to taste
Swordfish fusilli with Fresh Pesto: procedure
- Put plenty of cold water in a pot and bring to a boil
- Meanwhile, after washing the oxheart tomato, make a cross cut at the bottom. When the water in the pot comes to a boil, soak the tomato for 2 minutes and then cool it under running water
- Peel the tomato and chop it coarsely. Set aside
- Trim the swordfish and cut into cubes. If you want, leave larger pieces for garnishing dishes
- In a large frying pan, put EVO oil, chopped garlic clove and sauté
- Add chopped tomatoes, swordfish, olives and pine nuts; adjust salt and pepper, put the lid on and start cooking
- While the sauce is cooking, throw in the pasta and cook according to package directions
- When cooked, drain the pasta, keeping the cooking water aside. If you have put whole swordfish fillets to cook, now is the time to remove them and keep them warm
- Add the pasta to the sauce and stir-fry. If necessary, add cooking water to adjust the density
- With a little of the remaining cooking water, dilute the Pesto Fresco until it becomes an emulsion
- Plate the Fusilli, add the whole swordfish fillets, if you’ve kept them aside, and top with generous drops of Fresh Pesto emulsion from Laboratorio Artigianale Frasca e Nassa of Loano
Swordfish Fusilli with Pesto Fresco Genovese are ready: Enjoy!
You can purchase our Fresh Pesto on this site at the “buy online“, to have it conveniently delivered to your home, or at the h24 vending machine in Loano at Corso Europa 14e.