Cooking on Board
Pasta with bonito and aubergine sauce
A delicious first course that requires a bit of care in preparation but will be worth it for the flavour
Ingredients:
1 bonito of about 500 g
320g spaghetti or linguine
1 purple aubergine
1 bunch fresh basil
1 tbsp lemon zest
extra virgin olive oil
Salt
Peperoncino chili pepper
Method:
Fillet, debone, and remove the skin from the bonito.
On a very hot grill cook the aubergine slices. The slices should be thicker than 2 cm.
Once they are cooked, dress with olive oil and place in a blender together with the basil, peperoncino, lemon zest and a pinch of salt. Blend until creamy.
On an oiled pan, sear the bonito filets for about 1 minute, add a pinch of salt, take off the heat, then cover to keep warm.
Cook the pasta according to package directions, then drain and toss in a pan together with the creamed aubergines. Keep a cup of pasta cooking water to the side, as you will need it for the sauce. Serve your spaghetti hot, top with chunks of fish, a few leaves of fresh basil and a dash of peperoncino.
Serves 4.
MF
You might also be interested in
Cooking on Board
Ligurian Recipes
Spaghetti with Fresh Tuna and Aubergines
Fresh tuna and aubergines are a winning combination for a delicious first course
Cooking on Board
Red Pepper Pesto
A recipe which is different from the norm, with a delicate yet decisive flavor perfect for both pasta and bruschetta
Cooking on Board
Sicilian pesto, the fastest recipe
Sicilian pesto is a very easy sauce to make, but looks amazing. All you need are a few healthy ingredients.
Ligurian Recipes
Prawns with pancetta
A mix of flavours: prawns and pancetta, a delicious duo that is easy to make
Cooking on Board
Stuffed Pepper Rolls
Simple and delicious, finger food ready to eat in minutes, which will certainly be to everyone’s taste
