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Your email address will not be published.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

© 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