Orecchiette with cuttlefish ink and swordfish sauce

Preparation: 18 minutes | Difficulty: intermediate

INGREDIENTS (FOR 4 PERSONS)

250 g Orecchiette with cuttlefish ink “Pastificio Marella”
150 g swordfish
1 clove of garlic
as required parsley
as required vegetable broth
as required salt and pepper
as required organic extra virgin olive oil

PROCEDURE

Cut the swordfish into cubes, brown in a pan with oil and garlic.
Scented with parsley, salt and pepper.
Add the chopped pulp and cook slowly.
Cook the “Pastificio Marella” orecchiette with cuttlefish ink in boiling salted water.
Drain the Orecchiette with cuttlefish ink in a pan and stir in.

PRESENTATION

Serve in a bowl the Orecchiette with cuttlefish ink “Pastificio Marella” with swordfish sauce and decorate with basil leaves.