Piancone Epicureo® Fusilli Al Ferretto Puttanesca with Grilled Swordfish
Piancone Epicureo® Fusilli Al Ferretto Puttanesca with Grilled Swordfish
Piancone Epicureo® Fusilli Al Ferretto Puttanesca with Grilled Swordfish
Directions
Heat large skillet over medium heat, add oil. Once warm add onions until translucent, add garlic- cook about 1 min. Do not brown!
Add anchovies, use a wooden spoon and let them melt into the mixture, for about 1 min.
Add Red Pepper flakes, Olives, Capers, Squash, Zucchini, Artichokes, and Marinara Sauce. Reduce heat and cook on low heat for about 10 minutes- marrying the flavors together.
Bring gallon of water and one tablespoon of sea salt to a boil. Add pasta and cook until Al Dente, approximately 12-15 minutes. Drain and reserve a little pasta water for your sauce, if needed.
Season Swordfish with Salt and Pepper, drizzle with a little Olive Oil. Grill Swordfish for four minutes, flip and cook for an additional three minutes. Once fish is at an internal temperature of 145° remove from grill.
Portion the pasta with tongs onto the center of your Plate. Use a large spoon to place sauce and vegetable goodies on top of pasta. This Fish wants to be directly on top. No questions asked.
In a bowl whip the ricotta cheese, Italian seasoning and garlic salt.
Garnish with a dollop of Whipt Ricotta, oregano sprigs, and drizzle of EVOO
Ingredients
(2) 6 oz. portions ea. The Fresh Catch® swordfish steaks, skin removed
1/2 tsp. West Creek® sea salt kosher
1/4 tsp. Magellan® Black Pepper, ground
1 tbsp. Piancone® Oil, Olive, Extra Virgin
3 filets ea. Roma Anchovy
1 ea Peak Fresh Produce® Garlic, Clove(s), .minced
2 oz. Peak Fresh Produce® Onion(s), Yellow, smalle dice
1 tsp. Magellan® Crushed Red Pepper
2 1/2 oz. Rema Olive Mix, Antipasto, pitted
1 tbsp. Roma® Capers , large, drained and rinsed
1/2 ea. Peak Fresh Produce® Yellow Squash, small dice
1/2 ea. Peak Fresh Produce® Zucchini, small dice
2 1/4 oz. Roma® Artichoke Hearts, Quartered
2 cups Piancone® Marinara Sauce
8 oz. Piancone Epicureo® Artisan Fusilli Al Feretto Pasta
1 gal. water
1 tbsp. West Creek® sea salt kosher
3 oz. Piancone® ricotta cheese
1/8 tsp. Magellan® Italian Seasoning
1/8 tsp. Magellan® garlic salt
1 tsp. Piancone® Oil, Olive, Extra Virgin, for garnish
2 sprigs ea. Peak Fresh Produce® Oregano, for garnish
