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

Leave a Reply

Your email address will not be published. Required fields are marked *

The reader is personally responsible for the content of their comments. In no way do the ideas, opinions, or content added by readers in the comments to articles and news represent the opinions of the publisher, newsroom, staff or managing editor. Readers can not publish content that is libellous, slanderous, obscene, pornographic, abusive or in any way illicit and/or illegal, nor can they exhibit violent behaviour or verbally attack other readers. Notification of any slanderous, offensive, illicit and/or illegal content can be sent to the following e-maill: info@ligurianautica.com, specifying the comment including a direct link. The staff will verify the content and take any action necessary as soon as possible.

You might also be interested in

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

    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

        Ligurian Recipes

        Bream in Salt with Citrus

          A fresh and original recipe, you will rarely find bream like this in a restaurant, this is how to make it at home

          Cooking on Board

          Cold Seafood Pasta

            Easy, fresh and fast, cold pasta is great for lunch or dinner, and easy to make on board or at home

            © Copyright 2006 - 2017 Liguria Nautica – Online magazine for boating tourism in Liguria, registration number 20/2011 under authorisation number 159/2011 of the Tribunale di Genova from 23 Sept. 2011 Editore Carmolab SAS – VAT Num. 01784640995 – Managing Editor: Alessandro Fossati
            All content and images that are property of Liguria Nautica can be shared with the use of an active link indicating the source

            Advertising | Authors | Privacy policy | Informativa cookies | Contacts

            made by SUNDAY Comunicazione