Spaghetti alla Chitarra with fresh swordfish and marjoram sauce on warm creamed fennel

Spaghetti alla Chitarra with fresh swordfish and marjoram sauce on warm creamed fennel

Ingredienti per 4 persone

8 nests of Canuti Spaghetti alla Chitarra

150g fresh swordfish

150g Romanesco broccoli

250g cherry tomatoes

10g salted capers

50g Taggiasche olives

10g marjoram

1 clove garlic

3 Florence fennel bulbs

Extra virgin olive oil

Salt and white pepper

Chilli

Flour

Preparazione

Parboil the broccoli and cool in water and ice.

Sauté the well-rinsed capers, unpeeled garlic, skinned tomatoes cut in half and chilli in a pan with a little extra virgin olive oil for a few minutes, and then add the olives and broccoli.

Separately, quickly sear the diced swordfish in a non-stick pan.

Blend two raw fennel bulbs with extra virgin olive oil, salt and a little white pepper.

Slice the remaining fennel bulb with a slicer, coat with flour and fry.

Cook the CanutiSpaghetti alla Chitarra in abundant boiling salted water, drain while still "al dente" and toss in a pan with the sauce, the swordfish and the marjoram.

Pour the creamed fennel onto the bottom of the serving dishes and arrange the pasta nests on it.

Garnish with the fried fennel.