Dice the zucchini, aubergine and tomatoes into small cubes. Stew the artichoke hearts for a few minutes until soft. Boil the broccoli in salted water, cool and divide into florets. Sauté the shallot and garlic in 4 to 5 tablespoons of olive oil; add the aubergine and then the zucchini and tomatoes.
When tender but still consistent add the artichoke hearts and broccoli and gently stir. Thinly slice the swordfish, sauté quickly in a pan and add to the vegetables. Season to taste, add the rinsed capers, simmer for a moment and remove from the heat.
Cook the spaghetti al dente, mix with the sauce and sprinkle with the basil leaves cut into strips and flavored with a pinch of chili pepper.
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
Wine pairings
Chiaradà, the Chardonnay aged in barriques with a Mediterranean soul, is the perfect wine for a rich and tasty dish based on fish ragu. For sparkling wine lovers, we propose Donnafugata Brut Rosé, a vintage sparkling wine produced from Pinot Nero grapes, elegant and enveloping.
When tender but still consistent add the artichoke hearts and broccoli and gently stir. Thinly slice the swordfish, sauté quickly in a pan and add to the vegetables. Season to taste, add the rinsed capers, simmer for a moment and remove from the heat.
Cook the spaghetti al dente, mix with the sauce and sprinkle with the basil leaves cut into strips and flavored with a pinch of chili pepper.
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
Wine pairings
Chiaradà, the Chardonnay aged in barriques with a Mediterranean soul, is the perfect wine for a rich and tasty dish based on fish ragu. For sparkling wine lovers, we propose Donnafugata Brut Rosé, a vintage sparkling wine produced from Pinot Nero grapes, elegant and enveloping.
