A delicious recipe in which the flavour of the swordfish is heightened by the addition of fragrant orange segments and tasty aubergines.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Conchiglie Rigate Barilla |
350 |
|
g |
|
|
|
|
|
Swordfish |
200 |
|
g |
|
|
|
|
|
Eggplant |
150 |
|
g |
|
|
|
|
|
Cherries tomato |
15 |
|
no. |
|
|
|
|
|
Orange |
1 |
|
no. |
|
|
|
|
|
Shallot |
1 |
|
no. |
|
|
|
|
|
Chopped italian parsley |
1 |
|
tablespoon |
|
|
|
|
|
Extra virgin olive oil |
3 |
|
tablespoons |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Dice the swordfish and aubergines, quarter the cherry tomatoes and cut the peel of half an orange into julienne strips. Boil the orange peel in water for one minute and then drain. Repeat this step twice. |
|
|
| 2. |
|
Brown the chopped shallot in the oil, add the aubergines and cook for 5 minutes. Add the swordfish and cherry tomatoes and cook for another 5 minutes, then remove from the heat and add the juice of half an orange. Season with salt and pepper. |
|
|
| 3. |
|
Cook the Barilla Conchiglie in plenty of salted water, drain when "al dente" and dress with the swordfish sauce. Garnish with parsley before serving. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
If the dish is to be successful, the swordfish must be very fresh. To judge how fresh it is, look closely at the flesh, which must never be dark and dull. |
|
|
|
|
 |
|
|
The contrasting flavours in this dish make it particularly typical and aromatic, so it is best accompanied by a white wine with a rich bouquet and a good alcohol content, such as a Bianco D'Alcamo Siciliano or a crisp, fragrant San Severo di Puglia. |
|
|
 |
|
