Shopping ListRecipe: Penne Lisce with Eggplant and Swordfish
Ingredients for 4 people
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- 1 box mostaccioli
- 4 tbsp extra virgin olive oil
- 1 eggplant
- 7 ounces swordfish slices
- 8 basil leaves
- 1 pint cherry tomatoes
- ½ cup white wine
- ½ cup aged salted ricotta
- 1 clove garlic
- salt and pepper to taste
- oil for frying as needed
Penne Lisce with Eggplant and Swordfish
di Academia Barilla
40 min
Easy
First course
1 box mostaccioli
4 tbsp extra virgin olive oil
1 eggplant
7 ounces swordfish slices
8 basil leaves
1 pint cherry tomatoes
½ cup white wine
½ cup aged salted ricotta
1 clove garlic
salt and pepper to taste
oil for frying as needed
Try Barilla Classic Blue Box's Mostaccioli. This small, tube pasta are great with chunky tomato, meat, or cream sauces, but also goes great with baked dishes.
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| penne lisce | mostaccioli | 1 box |
Wine pairing
A dish with decidedly Mediterranean flavors, it releases pleasing succulence and sweetness into the mouth, provided by the fish, the flavor of the eggplant, all highlighted by the salted ricotta. The richness and the sharpness of these flavors leads us to select a rosé wine, a bouquet rich in young fragrances of violets and cherries, fresh, dry, not too high in alcohol content such as a Cirò Rosato Calabrese or a Rosato Siciliano.
Chef's Tip
The diced eggplant must be fried in very hot oil so that it immediately forms a crust on the outside, thus preventing the oil from being absorbed.
Wine pairing
A dish with decidedly Mediterranean flavors, it releases pleasing succulence and sweetness into the mouth, provided by the fish, the flavor of the eggplant, all highlighted by the salted ricotta. The richness and the sharpness of these flavors leads us to select a rosé wine, a bouquet rich in young fragrances of violets and cherries, fresh, dry, not too high in alcohol content such as a Cirò Rosato Calabrese or a Rosato Siciliano.
Chef's Tip
The diced eggplant must be fried in very hot oil so that it immediately forms a crust on the outside, thus preventing the oil from being absorbed.
