Salty bottarga complements the mildly sweet flavor of swordfish and the crunchy texture of fried egg

Salty bottarga complements the mildly sweet flavor of swordfish and the crunchy texture of fried eggplant.Casarecce with Sword Fish, Bottarga and Eggplant Ingredients1 box Casarecce2 baby eggplants1 quart, frying oil4 tbsp extra virgin olive oil½ tsp red pepper flakes½ small yellow onion, diced1 garlic clove12 oz sword fish, diced1/3 cup white wine1 pint grape tomatoes, halved1 tbsp mint, sliced thinTT sea saltTT grated mullet bottargaInstructions1. Bring a large pot of water to boil and a small pot of frying oil to 375°F. 2. Cut the eggplants in ½ inch dices. Deep fry them and set aside to cool. 3. In a separate skillet, gently cook onion with oil, red pepper flakes and whole garlic. Once the onion turns translucent and slightly yellow add diced sword fish and brown over high heat. 4. Stir in wine, reduce well and add tomatoes, season with salt and cook for about five minutes.5. Cook pasta according to directions, drain and toss with sauce and mint. Top with grated bottarga before servingPhoto + Recipe Credit: Chef Lorenzo Boni -- source link

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