Today a creative yet easy recipe: Spaghetti aglio e olio, with fried eggplant and a "raw and cooked” Crayfish traps. The recipe for the first course of today is clearly a Sicilian-inspired, not only for the ubiquitous Eggplant (you've already seen all my RECIPES WITH EGGPLANT, since they are in season?), but also for the use of the humble shrimp pot, the pink ones, small and delicate, extremely sweet taste, that marked my childhood. I remember them especially simply boiled and dressed with oil and lemon, raw and fried, eaten with your hands.
Raw fish, Instructions for Use
In this dish use the creel shrimp, those light pink, either raw or cooked, in order to exalt the sweetness of the prawns (those blanched) and their flavor (raw ones and marinated). Remember that before you use a raw fish, This goes down in temperature: some fish shops begin to offer this service and, in one hour, you have your fresh fish down and secure, otherwise you will have to do it at home, holding it for at least 4 days in freezer at -20 degrees. Then you have to keep the fish for a night in the refrigerator to thaw, and finally you can easily use it raw.
The garlic and oil spaghetti with eggplant and shrimp is a dish is very, Very simple, Although I realize that fry the Eggplant is always a work a little’ boring: This is, though, a key ingredient because the slight bitterness of Eggplant balances the sweetness of the shrimp. Is, because fry the eggplant, make it a little’ more and try my CAPONATA AUBERGINES SICILY, you will not regret. Garlic dressing, oil and of course hot pepper adds flavor and intensity in these hot warm or cold noodles are also excellent but good, provided they are al dente. At this point you just have to have a look at all my SICILIAN RECIPES to enjoy all the goodness of my island. Have a good day!
SPAGHETTI GARLIC AND OIL, RAW AND COOKED SHRIMP AND FRIED EGGPLANTPrint This
- 600 grams of shrimp pot, already slaughtered (net weight)
- 1 Aubergine violetta
- Nubia red garlic cloves 2
- a chili pepper
- fresh parsley, to taste
- the zest of a lime and a little lime juice
- extra virgin olive oil, to taste
- salt and pepper, to taste
- a piece of fresh ginger (Optional)
- peanut oil for frying, to taste
To prepare the spaghetti aglio e olio with raw and cooked shrimp and fried eggplant, Wash the eggplant, delete ends, cut them into slices about one centimeter and a half and then into cubes. Lightly salt the Eggplant and FRY in peanut oil until golden brown. Once cooked, place them on paper towels to remove excess oil.
Wash and dry half the shrimp pot, chop coarsely with a knife and place them in a bowl with olive oil, grated zest of lime, a few drops of lime juice and a pinch of grated ginger if you like. Cover with plastic wrap and refrigerate for 10 minutes.
Cut the shrimp were.
Finely chop the parsley, garlic and chilli. Put into a pan off a little’ extra virgin olive oil, heat it and add garlic, pepper and half the parsley: stir quickly and, When the garlic begins to turn Golden, turn off the heat and add the fried eggplant.
Cook spaghetti in abundant salted water and drain them al dente keeping a little’ of the cooking water. Skip the paste over low heat with the sauce of garlic, oil and eggplant, adding a little cooking water to whisk it well. When the pasta takes heat, Add the shrimp cut into two and jump for a minute, until the shrimp have not changed colour losing transparency and becoming opaque. Complete with a little’ ground black pepper and a little’ chopped parsley.
Serve spaghetti aglio e olio with raw and cooked shrimp and fried eggplant, completing each plate with a quenelle of tartar marinated shrimp. And Bon Appetit!
THE PAIRING: The wine we chose for this recipe is from Abruzzo and one of the most characteristic vines of this region: Pecorino. "Plenus Pecorino” (Vintage 2015) It is produced by the company (biodynamics) led by Marina P., in Pianella, in the province of Pescara. "Plenus Pecorino” It belongs to the Igt Hills Pandey, It smells of citrus and peach, tangy and fresh taste, able to balance the sweet notes of this recipe, arriving from Eggplant and shrimp. We recommend to taste it around 8-10° c.