Casarecce with swordfish, cherry tomatoes and olives

Name: Casarecce with swordfish, cherry tomatoes and olives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 45 g extra virgin olive oil; 50 g pitted Taggiasca olives whole; 4 fillets anchovies in oil in small pieces; 1 clove fresh garlic julienned; 250 g red cherry tomatoes halved; 350 g swordfish in small dice; 2 sprigs fresh marjoram whole leaves; 2 pinches black pepper ground; 1 units lemon zest grated; 320 g casarecce pasta; 2 Liffo spoons fine salt

Prep time:: 20 min
Cook time:: 30 min
Total time:: 50 min
Serves:: 4

Ingredients

for 4 servings

extra virgin olive oil 45 g
pitted Taggiasca olives 50 g whole
anchovies in oil 4 fillets in small pieces
fresh garlic 1 clove julienned
red cherry tomatoes 250 g halved
swordfish 350 g in small dice
fresh marjoram 2 sprigs whole leaves
black pepper 2 pinches ground
lemon zest 1 units grated
casarecce pasta 320 g
fine salt 2 Liffo spoons

Allergens: gluten, fish

Swordfish and cherry tomatoes are a Sicilian pairing: the fish firm and fatty, the tomato sharp, and the lemon zest keeping everything awake. Marjoram goes in at the end, because prolonged heat strips its scent almost at once. But enough talking — let's go straight to loading the ingredients into Liffo!

Setting up Liffo

Container 1

In the first container put 20 g of extra virgin olive oil, 50 g of pitted Taggiasca olives, whole, 4 fillets of anchovies in oil, in small pieces and 1 clove of fresh garlic, julienned.

Nel primo contenitore mettete 20 g di olio extravergine di oliva, 50 g di olive taggiasche denocciolate intera, 4 filetti di acciughe sott'olio a pezzetti e 1 spicchio di aglio fresco a julienne.

Container 2

In the second container put 250 g of red cherry tomatoes, halved.

Nel secondo contenitore mettete 250 g di pomodorini rossi a metà.

Container 3

In the third container put 10 g of extra virgin olive oil, 350 g of swordfish, in small dice, 2 sprigs of fresh marjoram, whole leaves, 2 pinches of black pepper, ground and 1 units of lemon zest, grated.

Nel terzo contenitore mettete 10 g di olio extravergine di oliva, 350 g di pesce spada a dadini piccoli, 2 rametti di maggiorana fresca in foglia, 2 pizzichi di pepe nero in polvere e 1 unità di scorza di limone grattugiata.

Container 4

In the fourth container put 160 g of casarecce pasta and 2 Liffo spoons of fine salt.

Nel quarto contenitore mettete 160 g di casarecce e 2 cucchiai Liffo di sale fino.

Container 5

In the fifth container put 160 g of casarecce pasta.

Nel quinto contenitore mettete 160 g di casarecce.

Container 6

In the sixth container put 15 g of extra virgin olive oil.

Nel sesto contenitore mettete 15 g di olio extravergine di oliva.

Select when the recipe should be ready

Liffo needs 30 minutes of cooking for this dish.

Tips

Ideal are short rolled pasta shapes like casarecce and fusilli. Marjoram can be replaced by fresh thyme, fresh mint or wild fennel.

Plating

Season to taste with a sprinkle of grated lemon zest and a pinch of black pepper.

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Let Liffo cook it

Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.

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