There are those evenings with friends, you are impressed, for the hospitality, friendship, and for the unforgettable taste for guitars and husbands "musicians" who shamelessly improvise their repertoire. Yes, a lovely evening, which for some time and try to repeat that the various tram- tram deny us the newspaper ... but I am convinced that there will be another soon!
I in the meantime, try not to stop, I promised my husband (after several petitions ), to try to make a delicious pasta that we had Manu and Faith, because I remember I also because I still remember the taste and because it reminds us all of Sicily concentrated in one corner of Milan.
Serves 2. ..
1 eggplant
250/300 g. swordfish
1 large spoon of pine nuts 1 tablespoon
great Uvet
11 tomatoes
half cup of white wine
extra virgin olive oil to taste.
salt
In a large skillet, with the extra virgin olive oil, cook the eggplant (peeled seeds) and cut in cubes and seasoned with a little salt. While the cut also swordfish into cubes and set aside until the eggplants are cooked, soft beautiful. Fry the swordfish with a pinch of salt, it takes just 5 minutes ... put aside. In boiling salted water cook the pasta (10/11 minutes). Wash tomatoes, dry them and split them in half and saute in pan with pine nuts and raisins, add oil. Blend with a touch of white wine. After that, add the fish and the eggplant and mix.
Drain the pasta and pour into the pan, season to 2 minutes and serve hot!
Simple but unforgettable ... True Leo? (I know I read but not comment ...!)
ps: Cara Manu and Faith, maybe I forgot something, and maybe the steps are not so, but this pasta is now entered in my book ...
" recipes invented / given / traded / copy! "
besos!
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