Have you ever tried to match the Swordfish and aubergines? A marriage that I adore, especially if the Eggplant is fried and then have that particular taste between the sweet and the spicy. Today's recipe are the fusilli with swordfish, eggplant and fennel. In this dish they are unmistakable Sicilian touches, Since the use of aromatic fennel. The traditional Sicilian accompaniment of raisins and pine nuts. Capers, that blend well with the swordfish, are dried in the oven and then crumbled, and give a little’ salinity with sauce. If you prefer, You can cook the eggplant in pan, slightly stufandole, instead of FRY. I'm used’ an impressive dish and the sauce can be prepared in advance, but I recommend you try it at room temperature or even cold, with a glass of bubbles that are now summer.
PASTA WITH EGGPLANT, SWORD FISH AND FENNEL (Sicilian recipe)Print This
- 400 grams of swordfish
- 380 grams of fusilloni or other short pasta
- an Eggplant
- some branches of fennel (or the green parts of the fennel)
- salt and pepper, just enough
- 15 grams pine nuts
- 20 grams raisins
- extra virgin olive oil, just enough
- 10 capers
- Golden onion
- two tablespoons of tomato paste
- peanut oil for frying, just enough
Preheat the oven at 100 degrees and Bake until they are light and crispy capers: It will take about 40 minutes. If you prefer, You can obtain a similar result frying in hot oil, but will inevitably some’ greasy. Wash the Eggplant and, with a potato peeler, remove 3-4 strips of Peel that will, Once chips, to decorate the plate.
Cut the Eggplant into slices and then each slice into strips and then into cubes. Put everything (also Eggplant Peel strips) in a colander, Salt lightly, cover and place a weight on top leaving the Eggplant drain for at least 30 minutes. Meanwhile, remove the skin of the swordfish and cut into small cubes (not too small). Chop the onion very finely and fennel (only the green parts). Lightly toast pine nuts and place the raisins to soak in warm water for 10 minutes.
Diced Eggplant lightly in flour and FRY in hot oil until they are golden brown. Then, cut the peels into thin wires and FRY. Put aside.
Put the oil in a frying pan with the onion and fennel and let them dry over low heat. Then join the concentrated and dilute it well, then the pine nuts and raisins. Then cook 5 minutes, combining hot water if necessary, and when the sauce will be well reduced, Add the swordfish and skip it on high heat for 2-3 minutes. The swordfish must remain soft and juicy. Turn off the heat and add to the sauce also diced eggplant.
Boil the pasta in salted water and drain it al dente, setting aside half a cup of cooking water. Stir the pasta with the sauce, combining just enough cooking water if necessary. Serving Fusilloni with fried eggplant and swordfish garnished the dish with chopped fresh fennel, the dust of capers and the ' nest’ the skins of fried eggplant.
THE PAIRING: In this dish are a fairly good greasiness due to the method of preparation, We therefore suggest of bubbles. In particular, the Ripa di Luna Brut, Chardonnay-based product from the farm Caminella, that is part of the Consorzio di tutela Valcalepio Doc, in Lombardy. I'm used’ a wine from the classic scents of bread crust, the palate is soft and persistent.