Name: PASTA CON MELANZANE, PESCE SPADA E FINOCCHIETTO (ricetta siciliana)
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 400 grammi di pesce spada; 380 grammi di fusilloni o altra pasta corta; una melanzana; qualche ramo di finocchietto selvatico (o le parti verdi dei finocchi); sale e pepe, quanto basta; 15 grammi di pinoli; 20 grammi di uvetta appassita; olio extra vergine di oliva, quanto basta; 10 capperi dissalati; mezza cipolla dorata; due cucchiai di concentrato di pomodoro; olio di semi di arachide per friggere, quanto basta

Fusilloni with swordfish, Eggplant and fennel

by Ada Parisi August 14, 2013

by Ada Parisi August 14, 2013 5 min read

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. The 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.

Fusilloni con pesce spada, melanzane e finocchietto

PASTA WITH EGGPLANT, SWORD FISH AND FENNEL (Sicilian recipe)

Portions: 4 Preparation: 30 minutes Cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

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, to taste

15 grams pine nuts

20 grams raisins

extra virgin olive oil, to taste

10 capers

Golden onion

two tablespoons of tomato paste

peanut oil for frying, to taste

Procedure

Fusilloni with swordfish, Eggplant and fennel

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 little greasy. Wash the Eggplant and, with a potato peeler, remove 3-4 strips of Peel that will, once fried, 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. In the meantime, 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). Slightly toast the pine nuts and put the raisins in a 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. Set everything aside.

Put the oil in a pan together 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 the 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 plenty of 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, cape powder and the 'nest' of fried aubergine peels.

Combination: In this dish are a fairly good greasiness due to the method of preparation, We therefore suggest of bubbles. In particular, il 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 the classic hints of bread crust, the palate is soft and persistent.

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4 comments

Cody Dalton August 19, 2013 - 21:34

Uhmmm… the type of dish that just looking at him makes me think of Sicily, one of my favorite regional cuisines. On the contrary, you know that fo '? I add you to the blogroll that I think you will have good by telling me in future… Thank you for your membership in the competition… See you later, with the email with the latest details for participation. Good luck!!!

Sicilians creative in the kitchen August 19, 2013 - 22:43

Hi Teresa, Welcome to our blog and thanks. I'm glad you like this dish. Thank you for the compliments, also for the opportunity to participate in this contest, from good siciliana, I really like, as I am a seafood lover. See you soon. Ada

annaferna August 17, 2013 - 07:39

I copy the idea of fried skins to adapt to my version that ,not having the swordfish, hammer price with mussels…. each region its ingredient ^_^ ….. I often use the barbs of the fennel in fish recipes and let boil for a few minutes when those are also m a little’ fennel seeds in a little water that then use duly filtered to flavor the dish, in the series the art of getting ^_^
kiss

Sicilians creative in the kitchen August 17, 2013 - 10:12

good substitutes in the absence of the main ingredients. I'll have to try me with mussels, Maybe in addition to sword… ;Or Hello Ada

Fusilloni with swordfish, Eggplant and fennel