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. Is’ 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.
400 grams of swordfish
380 grams of fusilloni or other short pasta
some branches of fennel (or the green parts of the fennel)
salt and pepper, to taste
15 grams pine nuts
20 grams raisins
extra virgin olive oil, to taste
two tablespoons of tomato paste
peanut oil for frying, to taste
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 they will inevitably remain a bit alinging. 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 the pine nuts and soak the raisins in hot 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 pan together with the onion and fennel and let them wither over low heat. Then join the concentrated and dilute it well, then 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 caper powder and the 'nest' of fried eggplant peels.
MATCHING: 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 Caminella farm, that is part of the Consorzio di tutela Valcalepio Doc, in Lombardy. It is a wine with classic hints of bread crust, the palate is soft and persistent.