| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Seafood, Grains |
Italian |
Cklive03 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant -; (abt 1 1/2 lbs) |
|
|
(or 2 small eggplants) |
|
|
Coarse salt; to taste |
|
|
Corn or other vegetable oil; for frying |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove; chopped very fine |
| 2 |
|
Green onions; finely chopped |
| 8 |
oz |
Swordfish steak – (1/2" thick); skin removed |
|
|
And cut into 1/2" pieces |
|
|
Freshly-ground black pepper; to taste |
| 2 |
ts |
White wine vinegar |
| 2 |
c |
Peeled; seed, chopped fresh tomatoes |
|
|
(or chopped canned Italian tomatoes with |
|
|
Their juice) |
| 1 |
ts |
Fresh oregano leaves |
|
|
(or a pinch of dried oregano) |
| 1 |
lb |
Cavatelli; see * Note |
| 1/3 |
c |
Freshly-grated pecorino romano |
|
|
Fresh oregano or fresh parsley; for garnish |
INSTRUCTIONS
* Note: See the "Homemade Cavatelli" recipe which is included in this
collection.
Trim the ends off the eggplant and cut it into 1/2-inch dice. Place
the eggplant in a colander set over a plate or in the sink and
sprinkle generously with salt. Let stand for 1 hour. Quickly rinse
the eggplant pieces. Place the pieces in paper towels and squeeze
until dry. In a large deep skillet over medium heat, heat about 1/2
inch corn oil. To test the oil, carefully place a small piece of
eggplant in it. If it sizzles and cooks rapidly, the temperature is
hot enough. Add enough eggplant to make single layer. Cook, stirring
occasionally, until crisp and browned. Remove the eggplant pieces
with a slotted spoon. Drain well on paper towels. Repeat with the
remaining eggplant. Set aside. In a medium skillet over medium heat,
cook the olive oil with the garlic and green onions for 30 seconds,
or until fragrant. Add the swordfish cubes, salt, and pepper. Cook,
stirring occasionally, until the swordfish is no longer pink, about 5
minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and
oregano. Bring to a simmer and cook for 1 minutes, or until slightly
thickened. Meanwhile, bring a large pot of cold water to a boil. Add
salt and the cavatelli. Cook, stirring occasionally, until al dente,
tender yet firm to the bite. Drain well. In a large heated serving
bowl, combine the cavatelli, sauce, and eggplant. Toss well. Stir in
the cheese. Sprinkle with oregano or parsley and serve immediately.
This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Michele Scicolone, "A Fresh Taste of Italy" From the TV FOOD NETWORK
~ (Show # CL-8829 broadcast 02-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-01-1998
Recipe by: Michele Scicolone
Converted by MM_Buster v2.0l.
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