Reginette with ricotta cream and swordfish dice
- Energy Kcal 735
- Carbohydrates g 72.9
- of which sugars g 8.8
- Protein g 32.6
- Fats g 34.3
- of which saturated fat g 13.2
- Fiber g 2.4
- Cholesterol mg 119
- Sodium mg 473
- Difficulty: Easy
- Prep time: 6 min
- Cook time: 10 min
- Serving: 4
- Cost: Very low
PRESENTATION
Dive into a taste of southern Italy with reginette pasta paired with a rich ricotta cream sauce and swordfish cubes. This dish? It is all about celebrating the flavors of Sicily, with its tender seafood and creamy sauces. Reginette, those wavy ribbon noodles, are perfect for soaking up the sauce—making every bite rich and flavorful. Really, really good.
The delicate ricotta cream gives the dish a smooth foundation, while the swordfish cubes add a touch of the sea—bringing a bit of bite to the table. Plus, marjoram adds a fresh, almost tangy aroma, reminiscent of a sunlit day by the Mediterranean. In Sicily, the combination of seafood and cheese might seem bold, but it's a classic that works wonders. And look, the reginette’s unique shape isn’t just for show; it’s key to absorbing the creamy sauce.
The balance between the smooth cheese and the crispy edges of the fish creates a unique experience you will not find every day. If you love experimenting at mealtime, this swordfish pasta dish will be a great surprise. It has a Italian seafood pasta experience with an exciting twist from the marjoram and the way the golden swordfish contrasts with the creamy ricotta. For a seasonal twist, try swapping in vegetables like asparagus—embracing the Italian tradition of using fresh, local produce. Which is great.
Whether you're enjoying it with friends at a sunny weekend lunch or serving it at a special dinner, this creamy ricotta pasta focuses on simplicity and depth of flavor. And you know what, it’s a fantastic way to savor the tastes of southern Italy's seaside and countryside—what Mediterranean cuisine does best. Fresh, bold, and a little unexpected. So here's the thing, this dish is all about bringing the bright spirit of southern Italy to your table, offering a rich and satisfying meal that’s both simple and elegant, perfect for any occasion.
- INGREDIENTS
- Reginette pasta 11.3 oz (320 g)
- Ricotta cheese 2 ½ cups (600 g)
- Swordfish 14 oz (400 g)
- Fine salt 1 pinch
- Red pepper 1 pinch
- Garlic 1 clove
- Extra virgin olive oil 4 tbsp (60 g)
- White wine 2 tbsp (30 g)
- Marjoram 4 leaves
How to prepare Reginette with ricotta cream and swordfish dice
To prepare the reginette with ricotta cream and swordfish dice, first put a pot of abundant salted water on the stove, which will be used for cooking the pasta. In the meantime, focus on preparing the swordfish. Remove the skin from the fish 1 and cut it first into strips 2 and then into cubes 3.
Sauté a clove of garlic in a pan with some extra virgin olive oil 4, then remove it and add the swordfish dice 5. Add salt 6,
pepper 7, deglaze with white wine 8 and cook for no more than 5 minutes. Then cook your reginette 9
and in the meantime coarsely chop the ricotta 10, add some oil in a large pan 11 and pour in the ricotta 12.
Thin it with some of the pasta cooking water 13, blend it with a whisk to remove lumps 14, add pink pepper 15, and stir until it becomes a smooth and homogeneous cream.
When the pasta is ready, drain it and pour it into the pan with the ricotta cream 16, mix everything well and then add the swordfish dice 17.
Add marjoram leaves 18, mix to combine all the ingredients well 19, and your reginette with ricotta cream and swordfish dice are ready to be served! 20