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Fiori Pasta Salad with Fennel and Swordfish
Insalata di Pasta con Finocchio e Pesce Spada

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 20 minutes

Servings: 7-9

Regions: Sicilia

Wine pairing: White

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Ingredients

1 box BARILLA Fiori
1 tablespoonblack raisins
1/3 cup, dividedextra virgin olive oil
3 whole (about 1/2 cup)shallots, chopped fine
1 bulb (about 2 cups)fennel, julienne (reserve top portion for garnish)
1 poundswordfish, cut into 1 inch cubes
to tastesalt
to tastefreshly ground black pepper
1/4 cupkalamata olive, cut in half
1 tablespooncapers
1/2 cup (2 whole)lemon juice, freshly squezzed


SOAK raisins in hot water for 10 minutes; drain and set aside.
BRING a large pot of water to a boil. Cook pasta for 2 minutes less than recommended cooking time. Drain. Spread pasta on a baking sheet to cool. Toss with 1 tablespoon of olive oil. Set aside.
HEAT remaining olive oil in a large skillet over medium heat. Add shallots, cook for 2 minutes until shallots are soft.
ADD fennel and continue cooking for 5 minutes, until fennel is soft.
ADD swordfish; season with salt and pepper to taste. Continue cooking about 5 minutes or until fish is cooked through. Remove from heat.
ADD olives, capers, lemon juice and raisins.
COMBINE pasta and fish mixture in a large bowl. Mix well. Garnish with chopped fennel sprigs and serve.




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