BUONO – S0E2 – La Norma di Pesce
Milan, April 27th 2022
Visit our Instagram profile and discover the TRACKLIST
INGREDIENTS – 4 People
400 g EGGPLANTS
400 G RIGATONI
400 G CHERRY TOMATOES
200 g FRESH SWORDFISH
1 ONION (OR 2 CLUBS OF GALRIC)
WHITE WINE
1 SPRIG OF MINT
100 G STRACCIATELLA
SALT
EXTRA VIRGIN OLIVE OIL
PEPPER
RECEIPT
– Cut the eggplants into cubes and put them in a colander sprinkled with coarse salt for 1 hour
– Cut the swordfish and the cherry tomatoes into cubes
– Cut the onion finely
– Rinse the eggplants and fry them in a pan
– Once cooked, add two leaves of mint to flavor
– In another pan, brown the onion with the oil
– Add the swordfish
– Add the tomatoes
– When cooked, add the eggplants
– Meanwhile, boil the pasta.
– When the pasta is still al dente, drain it and move it to the pan with the rest of the sauce
– Reduce the last few minutes.
– Add the stracciatella and a mint leaf before serving.