#casarecce
Salty bottarga complements the mildly sweet flavor of swordfish and the crunchy texture of fried eggplant.
Casarecce with Sword Fish, Bottarga and Eggplant
Ingredients
1 box Casarecce
2 baby eggplants
1 quart, frying oil
4 tbsp extra virgin olive oil
½ tsp red pepper flakes
½ small yellow onion, diced
1 garlic clove
12 oz sword fish, diced
1/3 cup white wine
1 pint grape tomatoes, halved
1 tbsp mint, sliced thin
TT sea salt
TT grated mullet bottarga
Instructions
1. Bring a large pot of water to boil and a small pot of frying oil to 375°F.
2. Cut the eggplants in ½ inch dices. Deep fry them and set aside to cool.
3. In a separate skillet, gently cook onion with oil, red pepper flakes and whole garlic. Once the onion turns translucent and slightly yellow add diced sword fish and brown over high heat.
4. Stir in wine, reduce well and add tomatoes, season with salt and cook for about five minutes.
5. Cook pasta according to directions, drain and toss with sauce and mint. Top with grated bottarga before serving
Photo + Recipe Credit:Chef Lorenzo Boni
Post link
Lightly fried eggplant makes this pasta dish a vegetarian delight.
Barilla® Collezione Casarecce with Fried Eggplant, Tomatoes, Olives and Basil
Ingredients
1 box Barilla® Collezione Casarecce pasta
2 garlic cloves, minced
4 tbs. extra-virgin olive oil, divided
1 tsp. red pepper flakes
1 eggplant, peeled and diced
All-purpose flour, as needed
1 cup green olives, pitted and sliced
1 cup black olives, pitted and sliced
1 can (28 oz.) crushed Italian San Marzano tomatoes
5 leaves basil, torn into small pieces
½ cup Pecorino Romano cheese, grated
Salt, to taste
Directions
1. Turn on fryer to 350 degrees Fahrenheit. Season eggplant with salt, dust with flour and deep-fry until golden (about 3 minutes).
2. Bring a large pot of water to a boil.
3. Meanwhile, in a skillet, sauté garlic and pepper flakes with half the olive oil for approximately 1 minute.
4. Add olives and fried eggplant and sauté for several minutes. Then, add tomatoes and allow to simmer for 2 minutes. Season with salt, if needed.
5. Cook pasta according to package directions and then drain and toss with the sauce.
6. Stir in the remaining olive oil, Pecorino Romano cheese and basil before serving.
Post link
