Reginette with Ricotta Cream and Swordfish Cubes
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Reginette pasta | 320g |
| Ricotta cheese | 600g |
| Swordfish | 400g |
| Fine salt | 1 pinch |
| Pink peppercorns | 1 pinch |
| Garlic | 1 clove |
| Extra virgin olive oil | 60g |
| White wine | 30g |
| Marjoram | 4 sprigs |
Instructions
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Boil the Pasta
Begin by filling a large pot with water and bringing it to a boil. Add salt to taste for the pasta cooking water. Once boiling, add the Reginette pasta and cook according to the package instructions until al dente. Reserve some pasta cooking water for later.
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Prepare the Swordfish
While the pasta is cooking, prepare the swordfish by removing the skin. Cut the fish into small cubes (dado). Heat a pan over medium heat and add a drizzle of extra virgin olive oil. Lightly sauté a whole garlic clove until golden, then remove and discard it. Add the swordfish cubes to the pan, season with salt and pink peppercorns, and sauté until the fish is slightly browned on all sides. Deglaze the pan with the white wine and cook for a few more minutes, allowing the flavors to combine. -
Make the Ricotta Cream
While the fish is cooking, take another pan and heat it over low heat. Add the ricotta cheese (cut into large pieces) and drizzle with a bit of extra virgin olive oil. Pour in a little bit of the reserved pasta cooking water to loosen the cream. Use a whisk to stir and break up any lumps, creating a smooth, creamy texture. Season with pink peppercorns. -
Combine Pasta, Ricotta, and Swordfish
Once the pasta is ready, drain it (reserving some cooking water) and transfer it into the pan with the ricotta cream. Mix well to coat the pasta evenly. Add a bit of the reserved pasta cooking water if the sauce is too thick. -
Finish the Dish
Gently fold in the cooked swordfish cubes. Tear the marjoram leaves and sprinkle them over the top. Toss everything together until all the ingredients are well combined. -
Serve and Enjoy
Serve the pasta hot, garnished with extra marjoram, and enjoy a rich, flavorful dish of Reginette with Ricotta Cream and Swordfish Cubes!
This delightful combination of creamy ricotta, tender swordfish, and aromatic marjoram makes for a luxurious, yet simple pasta dish that is sure to impress. Perfect for a weeknight dinner or a special occasion!
