Today a whole Calabrian recipe, a mouth-watering first course. The paccheri to Bagnaresi:). The recipe that the chef at the Mirabeau Park Hotel you are proposing is for 10 people then come to us.
E 'need paccheri 800 grams, 500 grams of fresh sword, 50 grams of capers 2 anchovies (filleted), both in salt. Also need 150 grams of olives monks, about half a kilo of tomatoes and coral, 1 red pepper (preferably soverato), basil, 1 quart of extra virgin olive oil, 1 clove of garlic and white wine to finish.
At this point, the sword cut into julienne, after it is skinned. In a shallow saucepan, add the olive oil, garlic, capers, anchovies and crushed red pepper, and then the olives.
Just get the right browning, add the sword, wait to cook for about three minutes then add the white wine and let evaporate the alcohol. At this point you can add chopped tomatoes and cook for 15 minutes. The dish is almost ready, remove only the paccheri previously cooked in salted water and serve with salsa, fresh basil and olive oil. Et Voila!
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