Paccheri Pesce Spada e Menta - Swordfish and Mint Paccheri
- 320g high quality paccheri
- 1 Mint bushel
- 1 garlic clove
- Fine sea salt
- 1 Parsley bushel
- 0.2 cups of Brandy
- ¾ Lb of cherry tomatoes
- ½ cup of white wine
- 1 and ¼ lb of fresh swordfish
- 1lb of round eggplants
- ½ red onion
- Extra VIrgin Olive Oil
- Black Pepper
To prepare the swordfish and mint pasta, finely chop the parsley and cut the swordfish to obtain 1 inch cubes.
In a pan pour a drizzle of olive oil, add a few sprigs of mint and a clove of unpeeled garlic, then add the chopped parsley and a pinch of salt.
Shortly after, add the swordfish and let it sizzle before adding salt, pepper and remove the garlic. After a few minutes it will be white and soft, then add the brandy and ignite the mixture by tilting the pan on the stove or, if you have an induction plate, using a long lighter. Be careful with the blaze as it can be quite high!
As soon as the alcohol has evaporated, set the swordfish aside with a plate on top to keep it warm and set the pan aside. Clean the red onion and slice it in half circle strips, then cut the cherry tomatoes into 4 parts each.
Put a pot with the water for the pasta on the heat and in the meantime, in the previous pan, pour a little more oil and then brown the onion while adding a pinch of salt. Add the cherry tomatoes and then the mint and chopped basil.
After 5 minutes, add the white wine and when the alcohol evaporates, lower the heat and let it strongly simmer. Meanwhile, pour the breadcrumbs into another pan and let it toast, stirring constantly. Once golden, turn off the heat and continue stirring for a few moments. Then add a drop of oil, stir some more.
Keep stirring until it is crumbly, then set aside. Switch to the eggplants: they need to be washed, and sliced; finally cut them into cubes more or less large like those from the swordfish.
At this point, heat the extra virgin olive oil and fry the diced eggplants a little at a time. Within a few minutes they should be golden, then drain them on paper towels. By now, the water for the pasta should be boiling, add salt and cook the paccheri.
Pour the swordfish into the cherry tomatoes pan, add the eggplant and then pour half a cup of pasta cooking water into the same pan.
Drain the paccheri when al dente and toss in the sauce to finish cooking, stirring often and being careful not to break the paccheri. Saute one last time and turn off the flame.
Serve by adding the breadcrumbs, a couple basil leaves and mint to the individual serving plates. Your swordfish and mint pasta is ready to be enjoyed with a hearty Vigna Nica Mamertino Bianco or a Raica Colli del Limbara Bianco!