Ingredients
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250 g of Swordfish
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2 Aubergine/Eggplant
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20 g of Pine nuts
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400 g of Italian canned tomatosOr fresh tomatoes
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50 ml of White wine
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280 g of GF Pasta dried
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2 cloves of Garlic
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1 handful of Basil leaves
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5 tbsp. of Extra Virgin olive oil
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to taste Salt
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to taste Grounded black pepper
Directions
We rarely eat pasta, even gluten-free pasta. But this is one of those times when it’s worth it!
The recipe comes from Sicily. During my trip to Catania with my parents this year, we attended a cooking class with a chef I know. We prepared traditional dishes, such as boiled octopus, tasted citron and savored local oranges. One of the dishes was pasta with eggplants and swordfish, a truly authentic Sicilian combination.
The swordfish meat is similar to tuna, firm and meaty in texture, but with a delicate flavor and white color that sets it apart.
In the traditional recipe, the eggplant is flash-fried. However, Sicilians have opted for a less fatty version of this dish in modern cuisine. The eggplant is first browned in a small amount of oil in a pan and then braised until cooked under a lid. That’s perfect!
Greetings from Sicily and Bon Appétit!
Today's visits: 1.
Steps
1
Done
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Dice the eggplants into 1 to 1.5 cm cubes and the swordfish into 1cm cubes. Peel the garlic, but leave the cloves whole. Measure out 60 to 70g of gluten-free pasta per person. |
2
Done
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Heat 3 tbsp of olive oil in a large frying pan. Add the eggplants in a single layer and brown on both sides until golden brown. Then, reduce the heat to medium, add salt, cover with a lid and braise the eggplants until they are soft, stirring occasionally. Transfer the cooked eggplants to a bowl. |
3
Done
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For the next step, add 2 tablespoons of olive oil to a frying pan, then add the swordfish cubes and fry them over fairly high heat. |
4
Done
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Toast the pine nuts in a small frying pan for a few minutes and add them to the sauce. |
5
Done
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Cook the gluten-free pasta in salted boiling water. 2 minutes before the end of cooking time, add the pasta and a few spoonfuls of the water in which it was cooked to the sauce. Drizzle the dish with a little Extra Virgin Olive Oil and serve immediately. |