Warm “Farfalle” (bow-tie pasta) with swordfish and Balsamic Vinegar of Modena IGP


  • 300 g of Farfalle (or any pasta)
  • 200 g of smoked swordfish
  • 2 round fennels
  • 3 sticks of celery
  • 100 g of peeled almonds
  • Fresh parsley
  • 1 clove of garlic
  • 2 tablespoons of Balsamic Vinegar of Modena IGP . Fm02/Bello
  • 1 tablespoon of bread crumbs
  • extra virgin olive oil
  • salt, pepper


Cut the fish into strips and put them in a bowl with half dl of oil, Balsamic vinegar of Modena IGP and the chopped garlic and parsley. Cover the bowl and let marinate for an hour.
Clean the fennel, cut them in a half, wash them well under running water together with celery sticks, dry them and then slice them very thin. Mince almonds grossly and toast them in a pan with the bread crumbs, for 2 minutes, stirring.

Meanwhile, Cook “al dente” the pasta in a pot with salted water; cool down with cold water. Then put it in a bowl and add fish and its marinade; Add the cut fennel and celery, the mixture of breadcrumbs and almonds; stir well and, if necessary, add salt and oil. Complete with a pinch of pepper and serve. The Pasta should be served warm, not cold.

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