{"id":7429,"date":"2022-05-01T19:45:39","date_gmt":"2022-05-01T17:45:39","guid":{"rendered":"https:\/\/pestofresco.eu\/swordfish-fusilli-with-fresh-pesto\/"},"modified":"2025-02-19T12:22:34","modified_gmt":"2025-02-19T11:22:34","slug":"swordfish-fusilli-with-fresh-pesto","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/swordfish-fusilli-with-fresh-pesto\/","title":{"rendered":"Swordfish Fusilli with Fresh Pesto"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">An everyday dish paired with the world&#8217;s most popular raw sauce: thus our Swordfish Fusilli with Pesto Fresco was born.<br\/>In our news this month, a recipe from chef Gian Luca Cellerino of Ristocaff\u00e8 Il Ponte di Toirano.<\/h2>\n\n<p>Our <strong>Swordfish Fusilli with Fresh Peach<\/strong> is both <strong>delicate<\/strong> and <strong>tantalizing<\/strong>, born from a <strong>virtuous encounter<\/strong> between a seafood product beloved even by children and the world&#8217;s most popular raw sauce.<br\/>Inspiration often comes from <strong>everyday dishes <\/strong>and the desire to <strong>experiment with<\/strong> <strong>new<\/strong> combinations <strong>and new flavor balances<\/strong>.<br\/>Creativity is master and this dish <strong>so simple, so good<\/strong> proves it.<br\/><strong>Here is the recipe!<\/strong><\/p>\n\n<h3 class=\"wp-block-heading\"><a>Swordfish Fusilli with Fresh Pesto: ingredients for 4 people<\/a><\/h3>\n\n<ul class=\"wp-block-list\"><li>1 80-gram jar of Pesto Fresco from Laboratorio Artigianale Frasca e Nassa di Loano<\/li><li>600 g swordfish<\/li><li>400 g bronze-drawn pasta in fusilli format<\/li><li>1 oxheart tomato, about 300 g<\/li><li>A handful of olives<\/li><li>Pine nuts to taste<\/li><li>1 clove of garlic<\/li><li>EVO oil qb<\/li><li>Salt and pepper to taste<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\">Swordfish fusilli with Fresh Pesto: procedure<\/h3>\n\n<ul class=\"wp-block-list\"><li>Put plenty of cold water in a pot and bring to a boil<\/li><li>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 <\/li><li>Peel the tomato and chop it coarsely. Set aside <\/li><li>Trim the swordfish and cut into cubes. If you want, leave larger pieces for garnishing dishes <\/li><li>In a large frying pan, put EVO oil, chopped garlic clove and saut\u00e9<\/li><li>Add chopped tomatoes, swordfish, olives and pine nuts; adjust salt and pepper, put the lid on and start cooking<\/li><li>While the sauce is cooking, throw in the pasta and cook according to package directions<\/li><li>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 <\/li><li>Add the pasta to the sauce and stir-fry. If necessary, add cooking water to adjust the density <\/li><li>With a little of the remaining cooking water, dilute the Pesto Fresco until it becomes an emulsion<\/li><li>Plate the Fusilli, add the whole swordfish fillets, if you&#8217;ve kept them aside, and top with generous drops of Fresh Pesto emulsion from Laboratorio Artigianale Frasca e Nassa of Loano<\/li><\/ul>\n\n<p><strong>Swordfish Fusilli with Pesto Fresco Genovese<\/strong> are ready: Enjoy!<\/p>\n\n<p>You can purchase our <strong>Fresh Pesto<\/strong> on this site at the &#8220;<strong><a href=\"https:\/\/pestofresco.eu\/negozio\/\">buy online<\/a><\/strong>&#8220;, to have it conveniently delivered to your home, or at the <strong>h24 vending machine in Loano<\/strong> at Corso Europa 14e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An everyday dish paired with the world&#8217;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 Ristocaff\u00e8 Il Ponte di Toirano. Our Swordfish Fusilli with Fresh Peach is both delicate and tantalizing, born from a virtuous encounter between a&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6810,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[961,553,582,1307],"class_list":["post-7429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-craft-workshop-frasca-and-nassa-loano","tag-fresh-pesto","tag-pesto-genovese-en","tag-swordfish-fusilli"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/comments?post=7429"}],"version-history":[{"count":1,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7429\/revisions"}],"predecessor-version":[{"id":7430,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7429\/revisions\/7430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media\/6810"}],"wp:attachment":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media?parent=7429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/categories?post=7429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/tags?post=7429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}