
Features
- it
- en
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


Paccheri with grouper and cherry tomatoes
A delicious and easy recipe to make on your boat in just a few minutes: paccheri with grouper will be enjoyed by everyone

Spicy Mussel Stew
Originally a Neapolitan recipe, but now popular everywhere, the secret is to choose very fresh mussels

Carnival Fritters

Scallop soup
Fast and easy to make even on board, scallop soup will warm your heart
