Pappardelle in swordfish parmigiana, Thai eggplant and… 'e Pacchetelle
Ingredients for 4 people:
150 g of pappardelle.
400 g of Pacchetelle or local yellow tomatoes.
5 medium Thai eggplants.
6 thin slices of swordfish.
A sprig of basil.
Salt and Pepper To Taste.
2 cloves of red garlic.
Extra virgin olive oil to taste.
Preparation:
In a saucepan, brown the garlic, as soon as it is ready add the tomatoes, the sprig of parsley and season with salt and let the sauce reduce for about 20 min. After this time, take an immersion blender and blend the tunto thus obtaining a creamy and velvety sauce, in case you restrict it again ..
Cut the aubergines into slices, fry them and set them aside.
Bring the water to a boil in a saucepan, add salt and cook the pappardelle, drain when al dente.
In the pan, start with a layer of sauce and immediately after with the aubergines.
Continue with the pappardelle and cover with the sauce.
Place the swordfish slices on top.
Finish with some more pappardella, aubergines and sauce. Sprinkle with the panura and a grated Parmesan cheese.
Bake in a preheated oven at 180 ° C for the gratin time.
let cool slightly and serve.
