Fiocchi Rigati with Swordfish and Leeks


Rating: 5.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

For the Fiocchi Rigati with swordfish and leeks, cut the leeks into thin rings. Sauté the leek rings in 20 g butter in a frying pan at low temperature until golden.

Season with salt and pepper.

Add the diced swordfish and sauté. Extinguish with wine. Evaporate and remove the frying pan from the heat.

Cook the Fiocchi Rigati in enough boiling salted water until al dente, drain and mix with the sauce, a little butter and some thyme leaves.

Arrange the Fiocchi Rigati with swordfish and leeks and serve.

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