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
1 clove garlic
3 Florence fennel bulbs
Extra virgin olive oil
Salt and white pepper
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.