This is the recipe of an Italian first course prepared with cherry tomatoes, eggplant and swordfish. The preparation is easy and quite fast: first you have to prepare a simple chopped of garlic and parsley, then you can prepare the cherry tomatoes, the eggplant and the swordfish cutting them in small square pieces. When the chopped is ready, put it in a pan with extra virgin olive oil, add to it the cherry tomatoes then the swordfish and separately fry the pieces of eggplant. When fusilli are ready pour on them all the ingredients and the dish is ready. BUON APPETITO!
INGREDIENTS (for 4 people):
1 Clove of garlic
30 g of Parsley
20 Cherry tomatoes
1 Eggplant
150 g of swordfish in 1 slice
320 g of pasta type fusilli
4 Tablespoons of extra virgin olive oil
PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
WINE: Golfo del Tigullio Doc (White Wine)
PREPARATION
Let salted water boil for fusilli. Preheat the extra virgin olive oil in a pan, prepare a chopped of garlic and parsley, add it to the pan and let it cook for 3 – 5 minutes.
In the meantime prepare the cherry tomatoes, the eggplant and the swordfish.
Cut the cherry tomatoes in half or in quarter, add them to the pan with the chopped and let them cook for about 10 minutes.
Peel the eggplant and cut it in small square pieces, let them fry in a pan with hot oil and when they are cooked place them in a dish covered with a kitchen paper in order to remove the excess of oil.
Cut also the swordfish in square pieces and when the cherry tomatoes are ready add them to the pan and let them cook for other 5 – 10 minutes.
In the meantime if the salted water boil add the pasta and cook it for the time indicated on the packaging. When pasta is cooked, before drain it, take some spoons of cooking water and add them to the sauce of cherry tomatoes and swordfish.
Now drain the fusilli, add them to the mixture together with the fried pieces of eggplant,
mix all together and serve hot.
This is the result:
BUON APPETITO!
1 Clove of garlic
30 g of Parsley
20 Cherry tomatoes
1 Eggplant
150 g of swordfish in 1 slice
320 g of pasta type fusilli
4 Tablespoons of extra virgin olive oil
PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
WINE: Golfo del Tigullio Doc (White Wine)
PREPARATION
Let salted water boil for fusilli. Preheat the extra virgin olive oil in a pan, prepare a chopped of garlic and parsley, add it to the pan and let it cook for 3 – 5 minutes.
In the meantime prepare the cherry tomatoes, the eggplant and the swordfish.
Cut the cherry tomatoes in half or in quarter, add them to the pan with the chopped and let them cook for about 10 minutes.
Peel the eggplant and cut it in small square pieces, let them fry in a pan with hot oil and when they are cooked place them in a dish covered with a kitchen paper in order to remove the excess of oil.
Cut also the swordfish in square pieces and when the cherry tomatoes are ready add them to the pan and let them cook for other 5 – 10 minutes.
In the meantime if the salted water boil add the pasta and cook it for the time indicated on the packaging. When pasta is cooked, before drain it, take some spoons of cooking water and add them to the sauce of cherry tomatoes and swordfish.
Now drain the fusilli, add them to the mixture together with the fried pieces of eggplant,
mix all together and serve hot.
This is the result:
BUON APPETITO!
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