Sicilian Penne With Swordfish And Eggplant Recipes

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

PENNE WITH SWORDFISH AND EGGPLANT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, the garlic, red pepper flakes, and the 1/4 cup parsley. Stir and cook until fragrant, 1 or 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Use a slotted spoon to remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Add the remaining 2 tablespoons of olive oil to the same pan, and cook the swordfish over medium-high heat until opaque, about 5 minutes, turning with a rubber spatula once or twice. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, drained pasta, and the remaining 1/3 cup of parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with more salt and pepper to taste. Stir to combine and serve.

SICILIAN-STYLE MINI PENNE

Steps:

• To prepare your Sicilian-style mini penne , begin by washing the eggplant, removing the two ends and cutting it first into slices 1 and then into sticks ½ inch (1 cm) thick that you'll then dice 2 . Place the diced eggplants in a colander, and place this over a container. Sprinkle with coarse salt 3 ,
• and place a plate over it with a weight on top 4 . Leave it like this for at least an hour so that the salt flushes out the bitter vegetable water from the eggplant 5 . After this time, rinse the cubes briefly under running water 6 to remove any excess salt
• and dry them with a clean cloth 7 . Fry in plenty of boiling oil, adding a few cubes at a time 8 to avoid lowering the temperature of the oil too much, as it should remain at 340-350°F (170-180°C). Once the eggplant has cooked for a few minutes, drain it on paper towel 9 .
• Cut the mozzarella into thin slices of around ¼ inch (½ cm) thick and then into strips of the same size 10 . Finally, chop it into very small cubes and place in a colander positioned over a container 11 . Leave it like this for at least an hour, so that all the liquid drains from the fior di latte 12 .
• In the meantime, prepare the tomato sauce. Peel and chop the onion 13 , slice the chili pepper, remove the stem 14 , and cut into thin strips. You might also want to remove the seeds if you want to tone down the spice! Next, pour some oil into a pan, add the chopped onion and chili and fry for a few minutes, stirring continuously to make sure they don't burn 15 .
• Once the onion has softened, add the peeled chopped tomatoes 16 and cook for at least half an hour over low heat, seasoning with salt to taste. When the sauce is ready, add the fried eggplant 17 , allowing the flavor to infuse into the sauce 18 for a few minutes before turning off the heat.
• Cook the pasta in boiling salted water 19 , taking care to drain it a couple of minutes before it's cooked, and pour it into the sauce with the eggplant 20 . Tear up the basil leaves with your hands and add them 21
• together with the diced fior di latte, setting some aside for the garnish 22 . Mix everything together, still with the heat off 23 . Fill four 1¼-cup (300-ml) bowls with the mixture 24
• and garnish with a few pieces of the remaining fior di latte on the top 25 . Place your bowls on a baking sheet and broil them in an oven preheated to 460°F (240°C) for 2-3 minutes until a crust has formed on the surface 26 . At this point, your Sicilian-style mini penne will be ready 27 . Serve piping hot, and enjoy!

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.