A classic of Italian cuisine is pasta with swordfish and eggplant. In the classic recipe, the latter ingredient, must be fried but we, lovers of a slightly lighter and healthier kitchen, we preferred a more delicate baking. The other ingredients have also been greasy with raw oil before being cooked so as not to “weigh” the dish. The whole, obviously and as our tradition, without sacrificing the taste indeed, if possible, Accentuandolo! Let’s see how to prepare this delicacy.
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
400 grams of spaghetti
1 Eggplant
400 grams of swordfish
100 grams of cherry tomatoes
Some fresh mint leaf
Some fresh basil leaf
Salt, green pepper and E.V.O. oil Taste
To prepare our Spaghetti sword and eggplant light, we must, first, wash and cut in two the eggplant then incidiamone the pulp and we give salt, pepper and a drizzle of oil then we supply, in preheated oven, for 30 ‘ to 200 °. Meanwhile, we clean the swordfish and put the scraps in a pot with water where then, we cook the dough then light the flame and wait for the water to start to boil. We cut the fish into cubes and put it in salt, pepper, a drizzle of oil and fresh mint. Stir well so that the ingredients will blend.
We put a sauté on medium heat So, just hot, let’s brown the swordfish. When the cubes have taken color on all sides, we put in a boule and Copriamolo with film keeping it aside. In the same sauté, we put the tomatoes cut in two, add oil, salt and pepper and a couple of fresh basil leaves. Let’s Cook 2 ‘ cook over medium heat.
We add a ladle of water where we have cooked the scraps of swordfish, then we cook the pasta after salting the water. Eggplant should now be ready. Sforniamole and, with the help of a spoon, priviamole of the skin. We coarsely chop the pulp.
Add the eggplant to our sauce and cook gently so that the pulp will turn, slowly, in a cream adding, if necessary, other cooking water. We drain the pasta al dente and terminiamone the cooking in the sauté. Add the fish together with the water that will be formed. Let’s have a couple of minutes, so let’s get ready to serve.
Place a coppapasta in the center of the dish, rolled a portion of spaghetti with the help of a kitchen tongs then sistemiamola inside the Coppapasta. Add a few tablespoons of seasoning then remove the Coppapasta and complete the dish with a fresh mint leaf.