PACCHERI STUFFED WITH SWORDFISH

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PACCHERI STUFFED WITH SWORDFISH

Paccheri stuffed with Swordfish

1 1/2 cup homemade or good quality bread crumbs
10 tablespoons Partanna Extra Virgin Olive Oil, plus extra for drizziling
1 sprig marjoram plus 1tablespoon additional, chopped
1 sprig rosemary 
2.2 pounds  La Valle San Marzano DOP Tomatoes
1 pound swordfish steaks, 1 inch thick
2 cups Italian flat parsley, chopped
1 clove garlic, smashed and chopped
1 pinch dried chili pepper flakes
1/2 pound arugula, roughly chopped
Sea salt and pepper to taste
24-30 paccheri (extra in case of breakage)
1/2 cup basil leaves, thinly sliced 
In a large skillet, heat 4 tablespoons of olive oil and sprigs of marjoram and rosemary until hot but not smoking. Add bread crumbs and turn with a wooden spoon until bread crumbs are evenly coated and slightly browned, about 2-3 minutes. Transfer to large bowl.
Pat fish dry. Wipe out skillet, and heat 2 tablespoons olive oil. Cook fish, turning once until just cooked through, about 6-8 minutes in all. Remove to plate to cool slightly, pouring the juices over it. Wipe out skillet again. 
Add 3 tablespoons oil to skillet and heat, and then add parsley, garlic and chili flakes. Reduce heat to medium and cook, stirring occasionally for 2 minutes. Add arugula and season with salt and pepper. 
Meanwhile, lightly oil a rimmed sheet or baking dish. Generously salt a large pot of water and bring to a low boil. Add paccheri and cook, carefully stirring to prevent breaking the pasta, according to package directions (do not allow water to come to a rolling boil to avoid breaking paccheri). Drain and put on prepared sheet or pan, separating so they don’t touch each other.
Add arugula mixture to bread crumbs. Cut the swordfish into small cubes, then add to bread crumb-arugula mixture and stir to combine.  Put tomatoes into a blender with 1 tablespoon olive oil, and pulse until tomatoes are coarsely chopped. Transfer to a bowl and add chopped marjoram, basil, and 1/4 teaspoon salt.
Fill 24 paccheri with fish mixture. Spread the tomato puree onto serving plates. Put 
?? paccheri on each plate and drizzle with a little olive oil.
Adapted from La Cucina Italiana August 2010

 

Ingredients

In a large skillet, heat 4 tablespoons of olive oil and sprigs of marjoram and rosemary until hot but not smoking. Add bread crumbs and turn with a wooden spoon until bread crumbs are evenly coated and slightly browned, about 2-3 minutes. Transfer to large bowl.

Pat fish dry. Wipe out skillet, and heat 2 tablespoons olive oil. Cook fish, turning once until just cooked through, about 6-8 minutes in all. Remove to plate to cool slightly, pouring the juices over it. Wipe out skillet again. Add 3 tablespoons oil to skillet and heat, and then add chopped parsley and garlic, and chili flakes. Reduce heat to medium and cook, stirring occasionally for 2 minutes. Add arugula, and season with salt and pepper. 

Meanwhile, lightly oil a rimmed sheet or baking dish. Generously salt a large pot of water and bring to a low boil. Add paccheri and cook, stirring carefully to prevent breaking pasta, according to package directions (do not allow water to come to a rolling boil to avoid breaking paccheri). Drain and put on prepared sheet or pan, separating so they don’t touch each other.

Add arugula mixture to bread crumbs. Cut the swordfish into small cubes, then add to bread crumb-arugula mixture. Add 20 olives and stir to combine.   Fill 24 paccheri with fish mixture. Spread tomato sauce onto serving plates; sprinkle a few Taggiasca olives on top of each plate. Put 4-6 stuffed paccheri on each plate, and drizzle with a little olive oil.

Note: If you prefer not to stuff the paccheri, toss paccheri with swordfish mixture; add 1/4 cup tomato sauce and toss again. Spread rest of tomato sauce on serving plates and top with swordfish-paccheri mixture. Sprinkle with a few sprigs of parsley and drizzle with olive oil.

 

Adapted from La Cucina Italiana August 2010