Tagliolini with fantasy peppers and diced swordfish and speck
Tagliolini with fantasy peppers and diced swordfish and speck is a dish that combines the strong flavors of the sea and the land in an embrace of colors and scents. This recipe is ideal for those who love fresh pasta and are looking for a tasty and refined first course, perfect for a special dinner or a family lunch. The colorful peppers, the tender swordfish and the crunchy speck create an irresistible mix of flavors that will conquer everyone at the first taste.
Ingredients
for 4 people:
- 400 g tagliolini
- 160 g speck strips
- 300 g swordfish
- 1 shallot
- 150 g datterini tomatoes
- 2 peppers (one red and one yellow)
- 1/2 glass dry white wine
- 1 tablespoon chopped parsley
- Butter to taste
- Salt and pepper to taste
Preparation
- Preparing the peppers: In a large pan, sauté the chopped shallot with a knob of butter until golden. Add the diced peppers and cook over medium heat until soft. Season with salt.
- Cooking the swordfish and speck: In another pan, brown the speck strips until crispy. Add the diced swordfish and cook over high heat for a few minutes, deglazing with white wine. Let the wine evaporate and continue cooking for a few minutes, until the fish is cooked but still tender.
- Cooking the pasta: Cook the tagliolini in plenty of salted water following the instructions on the package. Drain them al dente, keeping a little of the cooking water.
- Assembling the dish: Add the pepper sauce to the pan with the speck and swordfish, stirring gently. Add the drained pasta to the sauce, also incorporating a few tablespoons of cooking water to mix everything together. Stir in a knob of butter and chopped parsley.
- Service: Serve the tagliolini piping hot, finishing the dish with a sprinkling of freshly ground black pepper, if desired. Enjoy your meal!
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