Bavette with sword–fish, olives and fennel

Bavette with sword–fish, olives and fennel

Ingredients:

Bavette pasta 200g
Swordfish 160g
Cherry tomatoes 6 pieces
Pitted black olives 50 g
½ onion head
Dry white wine 25 ml
Olive oil 3.5 tablespoons
Parsley 10 g
Fennel leaves 2 pieces
3 pieces of white bread
Salt big 14 g
Salt to taste
Ground black pepper to taste

Preparation:

1. Cut off the crust from slices of bread crumb crumble crumbs and fry on a hot frying pan with half a tablespoon of olive oil — until golden brown. Finely chopped parsley and add a small pinch to crumbs and the remaining herbs postponed.
2. Pour into a large pot two liters of water and put it on fire. While the water will boil, the fish cut into cubes with sides of about 2 cm, olives and onion half — rings, and cherry tomatoes divided into quarters.
3. Heat the pan with two tablespoons of olive oil. First, fry the onion (about two minutes), then send the fish in the pan, stir in half a minute and add tomatoes and olives. Add salt and pepper to taste. Pour the white wine and a bit of it to evaporate.
4. Prepare bavette: dissolved in a boiling pot of water, sea salt and boil the pasta for about seven minutes. Once it is ready, drain and bavette shift to the pan with fish and vegetables. Stir and fry together for another minute.
5. Bavette with swordfish on a plate and garnish with fennel leaves, sprinkle with bread crumbs and parsley, pour a tablespoon of olive oil, sprinkle with freshly ground black pepper and serve immediately.

 

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