Spaghettoni with swordfish and breadcrumbs
- 60 min
Who doesn't love meatballs! With meat, fish or vegetables, these appetizing morsels tickle everyone's palates, young and old alike. Today we want to sparkle your appetite with a delicious fish-based version: swordfish and eggplant bites with tomato sauce. The soft filling made with baked eggplant pulp and tender boiled swordfish is flavored with parmesan and scented with parsley, like traditional meatballs with sauce. The result is a tasty and creamy dish, to be served with homemade bread!
To make the swordfish and eggplant bites, first wash the eggplant, place it on a baking sheet lined with parchment paper 1 and cook for 40 minutes in a preheated conventional oven at 392°F (200°C). Meanwhile, place the swordfish and bay leaves in a pan, cover with water 2 and boil for 15 minutes. When cooked, drain the swordfish 3,
with a knife remove the skin 4 and then place it in pieces in a bowl. When the eggplant is ready, take it out of the oven, place it on a board and cut it in half lengthwise 5. With a spoon extract the pulp 6 and place it together with the swordfish.
Blend everything 7 to reduce them to a puree, then add the eggs, grated Parmesan 8, salt 9 and pepper.
Squeeze the garlic clove 10, flavor with chopped parsley 11 and mix all the ingredients 12.
Add the breadcrumbs 13 and mix to obtain a soft dough 14. Take small portions of dough and form balls the size of a walnut 15.
Now heat a little oil in a pan, place the balls and brown them for a minute 16, turning them, so as to obtain a homogeneous browning. In another pan heat a little oil with the chopped onion 17 and brown it for a few minutes. Then pour the tomato puree 18
and the fish balls 19, flavored with the basil leaves and cook over low heat for 20 minutes. When cooked 20 you can enjoy your very hot swordfish and eggplant bites with tomato sauce 21.
Keep the swordfish and egglant bites in the refrigerator and consume them within 3 days. Raw fish balls can be frozen.
To avoid the dough being too dry, add breadcrumbs at the end, a little at a time, so as to adjust the dose according to the texture of the dough.