Sword paste, eggplant and mint-today's kitchen… Sabrina

Today is the turn of Sabrina who participates in our contest with his recipe of a first that, not to change the theme of the latest recipes received, continues to exalt the sicilianity of the courses that we present. This dish combines the scents of the sea and the land of Mediterranean areas, a combination of undisputed taste. Let's see how to prepare this dish.

Ingredients for 4 people:


400 grams of noodles with nests
1 Eggplant
400 grams of swordfish
100 grams of Pachino tomato
10 mint leaves
Parsley to taste
2 cloves of garlic
1/2 Glass of white wine
1 Fresh chili pepper
Salt to taste


Let's start by chopping the eggplant into cubes and soaking it in water and salt for about 20 minutes. After that, strizziamole and friggiamole in abundant oil so let's put them aside. Cut the swordfish into cubes, Infariniamolo and Friggiamolo little at a time. Let's put this aside, too.
Cook the pasta in abundant salted water respecting the cooking times indicated in the package. Meanwhile, we shave the garlic and let it wither in a pan with plenty of oil and some fresh chili pepper. When it is ready, join the swordfish, half a glass of white wine to evaporate and add the aubergines together with the tomatoes cut in half. We fix salt and leave to cook a few minutes then add the drained pasta to the tooth and we refine.

Tips for mise en place:

Place the pasta on a serving plate, add a round of oil, mint and chopped parsley.

The dish is ready and you can serve it.

Enjoy your meal!!!!!

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