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    Ingredients for 4 people:
    320 g of Rustichella d'Abruzzo paccheri
    200 g of swordfish
    200 g of flour type 00
    Tomato puree Abruzzo pear Primograno Rustichella d'Abruzzo
    2 eggplants
    1 onion
    1 \ 2 glass of white wine
    4 tablespoons of Rustichella d'Abruzzo extra virgin olive oil
    5 basil leaves
    Salt to taste.

    Clean and cut the aubergines into cubes, sprinkle them with salt, and put them to the drain. Fry them in plenty of hot oil and place them on absorbent paper. Meanwhile, in a pan, put a drizzle of oil and the finely chopped onion, let it brown. Then add the swordfish, which you have previously washed and cut into cubes. Brown and blend with white wine and lastly add the tomato sauce, a pinch of salt. Cook the paccheri in boiling salted water, drain when al dente and transfer them to the pan with the sauce. Add the diced aubergines and sauté for a few minutes. Serve the paccheri garnishing with basil leaves.

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