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Strascinati with smoked swordfish and aubergine (feeds 5)

500 gr. (18 oz) DiGusti strascinati, 300 gr. (11 oz) smoked swordfish, 2 cloves of garlic, 10 leaves of mint, 1 aubergine, 2 peeled tomatoes, 1 dl. (3 fl oz) DiGusti extra virgin olive oil, bunch of fresh parsley, ½ glass of white wine, salt and pepper.


  • Fry the garlic and peeled tomatoes in a pan with some olive oil
  • Season with salt, pepper and chopped parsley
  • Cut the swordfish into strips, put the strips into the pan and add the white wine
  • Leave to simmer for about twenty minutes
  • Meanwhile boil the pasta al dente
  • Cube the aubergine and fry it in olive oil on a high heat
  • Add the aubergine and the mint leaves to the swordfish mixture
  • Drain the pasta and carefully stir it into the sauce

Buon appetito!

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