Gluten-free corn rigatoni salad with prawns, swordfish and zucchini pearls

Gluten-free corn rigatoni salad with prawns, swordfish and zucchini pearls
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Time: 45 Minuti
Difficulty: Facile

Ingredients for 4 people:
350 g corn rigatoni Gluten-free pasta from Venice - 400 g of prawns already cleaned - 200 g of swordfish - 2 courgettes
1 curly salad basket
20 g goji berries
Extra virgin olive oil
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Procedure
pot on the fire with water and bring to a boil, seasoned with coarse salt and toss to cook the gluten-free rigatoni for about 12 minutes, should be slightly al dente but not too much.
Drain the gluten-free rigatoni from the water and put them in a large bowl so that they can cool quickly and add two generous tablespoons of extra virgin olive oil.
Take the swordfish and cut into chunks, heat a non-stick pan and add a tablespoon of oil, cook the fish for a few minutes, drain the fish from the pan and clean without adding the prawns that should cook a maximum of about a minute.
Wash the courgettes and with a hollow make out some pearls, put on the fire a pot with unsalted water and bring to a boil; cook the vegetables and after about 4/5 minutes, feel the consistency of the zucchini that must be tender, drain and add all together with the fish.
Mix all the ingredients together with the pasta, wash two leaves of curly salad , place them at the end of a baking dish, add salt and oil to the dough and pour into a baking dish, complete with the goji berries.br>Recipe by Chef Marco Scaglione

Francesco Bolognini

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