Rice and risotto dishes that taste as great as they make you feel.
GLUTEN FREE FUSILLI WITH ARTICHOKE AND SEABREAM AND PANCETTA
What you need
- [ ] 80g Gluten Free Fusilli
- [ ] 10g extravirgin olive oil
- [ ] 50g ripe tomatoes
- [ ] 10g pancetta
- [ ] 50g seabream
- [ ] 50g artichoke
- [ ] Glass of white wine
- [ ] sliced onion
- [ ] chopped garlic
- [ ] marjoram
- [ ] salt and pepper
How to prepare:
Preparation of the sauce: cut the artichoke in cubes and soak in water and lemon for 10 minutes. Cut the tomatoes into cubes.
Fry the onion, garlic and pancetta in the oil. Add the seabream cut into pieces. Simmer with white wine until reduced.
Add the artichoke, tomatoes, season with salt and pepper and cook for a further 5 minutes.
Mix the sauce with the cooked pasta then top with marjoram leaves.