In this recipe, the delicate flavour of bass combines with the stronger taste of eggplant to create a typically Mediterranean dish.
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INGREDIENTS |
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Penne Rigate Barilla |
350 |
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g |
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Salt |
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to taste |
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Extra virgin olive oil |
5 |
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tablespoons |
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Pepper |
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to taste |
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Garlic |
1 |
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glove |
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Oregano |
1 |
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tablespoon |
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Rosemary |
1 |
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stick |
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Eggplant |
150 |
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g |
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Cherries tomato |
15 |
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n° |
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Bass |
250 |
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g |
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PREPARATION |
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| 1. |
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Bake the fillets of bass in the oven with a drop of oil, salt, pepper, chopped garlic and rosemary. Separate the flesh and cut into small pieces. Cut the eggplant into thin slices and fry in the remaining oil, then add the halved cherry tomatoes and cook for 10 minutes on a medium heat. |
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| 2. |
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Add the oregano, put in the fish, season with salt and pepper, and remove the pan from the heat. |
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| 3. |
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Cook the Barilla Penne Rigate in plenty of salted water, drain when "al dente" and dress with the sauce, adding a little of the water used to boil the pasta. |
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CHEF'S NOTE |
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Do not leave the bass in the oven for too long, otherwise the flesh will tend to dry up. A bass weighing around 600 grams should cook for about 20 minutes in a moderately hot oven (180 °C). |
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Etna White is recommended for these dishes; it originates from the slopes of Europe's most famous volcano. A wine with a dry and harmonious aroma, a refined and fragrant flavour, it is the result of the unusual micro-climate of the area in which it is produced. |
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