Ingredients
- 750 g broth (including nut)
- 350 g parboiled rice
- 300 g swordfish pulp, clean of scraps and skins,
- onion
- cloves
- salted capers –
- black olives
- parsley
- laurel
- lemon
- dry white wine
- extra virgin olive oil
- salt
- black pepper in grains
To prepare sauté with swordfish, pat half onion with some cloves, then sauté it in a saucepan, in a drizzle of hot oil, flavored with a bay leaf. Add the rice, bask on a high heat, add the hot broth, cover and put in the oven at 200 ° for about 20 '(or until all the liquid has been absorbed). Meanwhile, chop the swordfish flesh, sauté in a pan, in a veil of hot oil, sprinkle with a finger of wine, add a tablespoon of capers rinsed with salt, a handful of olives, the rice cooked in the oven and sauté all of this very quickly on a very lively fire; season with a pinch of salt, a generous grinding of pepper, a bunch of parsley leaves, peeled, washed, drained, finely chopped and the grated peel (only the carefully brushed yellow part) of half a lemon; transfer the sauté to the serving dish and serve immediately, very hot: the use of parboiled rice allows you to obtain a sauté just al dente.
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