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Paccheri with swordfish and eggplant (pesce spada e melanzane)

Italian cuisine › Sicilian · Laura in the Kitchen · ♥ 2.1K likes · 44.9K views · 12 min video

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Paccheri with swordfish and eggplant (pesce spada e melanzane), from the video
Timestamp
Ingredients
Method
Techniques
▶ 2:13
  • garlic
  • fresh tomato
Cook garlic until it browns a little, then cook the fresh tomato with it so it takes the garlic's flavour.
Garlic and fresh tomato sauce
▶ 2:35
  • fresh basil
  • water
  • salt
Add fresh basil and a little water and let it cook; add a little salt.
▶ 3:55
  • square fish
Cut the bones off the swordfish and cut it into pieces a little bigger than wanted, since they shrink.
Cutting and cooking the swordfish
▶ 4:18
Cook the fish with a little more garlic so the juices come out, until it is 'blonde'; set some aside for another dish.
▶ 5:40
Turn the heat very low so it cooks a little at a time.
Low heat and the paccheriSeasoningRead
▶ 6:14
  • paccheri
Cook the paccheri; taste the sauce before adding more salt.
▶ 7:34
  • fresh menta
Add fresh mint, the secret of the dish, and let it cook very slowly.
Mint, the secret, and the eggplant
▶ 8:10
  • eggplant
Add the eggplant cut earlier.
▶ 9:06
When the pasta is ready, combine it with the sauce and plate with basil.
A Neapolitan cook in Syracuse