INGREDIENTS (serves 4)

320g Mezzemaniche Monograno Felicetti

Oil, salt, garlic

Chili pepper

200g of swordfish

Salted capers

Basil

Anchovy sauce

Lemon zest

Finely chop the swordfish with the tip of a knife. In a pan, heat oil, garlic, chili pepper (here, Habanero Red), and the basil stems, then add the swordfish. Once browned and the water has evaporated, deglaze with white wine. Let it cook until completely reduced. Add the capers, remove the garlic and basil, and add a dash of anchovy sauce. Boil the mezze maniche. In a bowl, mix the mezze maniche with the ragù, and transfer to plates. Finish with basil leaves.