INGREDIENTS
FOR 4 PEOPLE
240 g Rummo Semi di orzo N°27
1 leek
2 purple carrots
1 normal carrot
1 potato
2 zucchinis
1 red bell pepper
Fresh chives to taste
2 thick slices of swordfish (250 g each)
1/2 glass of dry white wine
1 sachet saffron
White flour, as needed
Extra virgin olive oil, as needed
Salt and pepper to taste
DIRECTIONS
Cut the vegetables in a brunoise (3 mm dice) and brown them in a pan, seasoning with salt and pepper, to taste. Cook the Semi d’Orzo, barley shaped pasta, in abundant, boiling salted water. Drain them, then stir into the browned vegetables. Separately, remove the skin and cartilage from the swordfish. Cut into large cubes. Dust with flour and fry quickly in a pan with a couple tablespoons of olive oil. Once nicely browned, remove from the pan and keep warm. Deglaze the pan with the white wine, and reduce, adding salt and saffron. Arrange the pasta and vegetable mixture on serving plates with the help of steel ring molds. Top with hot cubes of browned swordfish, a drizzle of the saffron and white wine reduction, and a garnish of finely chopped fresh chives and ground pepper.
