Olive leaves with sword and artichokes

A first course fast enough to make, with high quality raw materials, such as olive leaves, exquisite pasta with a format that evokes that of real olive leaves, artichokes in oil, delicious and hand-made one by one, and swordfish, in the form of sausage, which we like to slice comfortably when needed and use to create fabulous recipes full of flavor and originality. Try the fish sausages yourself, you will discover their flavor and versatility recipe after recipe.

Ingredients

  • pasta 150 gr of short pasta in the shape of olive leaves
  • 774 5 slices of swordfish
  • artichokes preserved in oil an artichoke in oil
  • tomatoes a fresh tomato
  • garlic a clove of garlic
  • extra virgin olive oil a drizzle of extra virgin olive oil

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Tarallini garlic, olive oil and hot pepper

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Grilled artichokes in extra virgin olive oil

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Friselline with olive oil

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“Crudaiola” artichokes with stem

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Taralli with leccine olives and capers

Organic extra virgin olive oil

Organic extra virgin olive oil

Information
20 minutes Total time
15 minutes Active time
Serves 2 persons
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Preparation

We put the pasta to cook in boiling water not a little salty (the swordfish is already very savory). Chop some garlic and brown it in oil. Add the tomato and let it cook for a few moments. Meanwhile, cut the artichoke into slices. Add the artichoke and finally the swordfish cut into fillets. Let's skip everything well. We season the cooked pasta with the prepared sauce. We add some raw swordfish fillets and serve.

Tips
Pay attention to the cooking of the pasta: the ideal is to always serve it al dente!
Trivia
They are called fish cured meats, but they are not real cured meats, because of course they do not contain meat, but only excellent fish.

Step by step

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