Linguine with Swordfish, Yellow Grape Tomatoes, Eggplant, and Crispy Fried Eggplant Skin

Name: Linguine with Swordfish, Yellow Grape Tomatoes, Eggplant, and Crispy Fried Eggplant Skin
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz linguine rigate (about 400 grams) made from durum wheat semolina; 2 swordfish steaks, about 1/2 inch thick (1.5 cm); 2 striped eggplants; 1 lb yellow grape tomatoes (about 500 grams); as needed Extra-virgin olive oil,; as needed Fresh parsley,; as needed Black pepper,; as needed Fresh rosemary,; 3 garlic cloves; as needed Crushed red pepper flakes,; as needed Peanut oil for frying,

Tony Mazzanobile @tonyliebt_kocht

THE LOYALTY OF THE MALE (SWORDFISH) TO THE FEMALE.
Greek mythology was already fascinated by swordfish, a fish that has inhabited the waters of the Strait of Messina for millennia. According to legend, swordfish originated from the transformation of the warlike Myrmidons, warriors from Thessaly who accompanied Achilles to the Trojan War and wished to share his fate. After Achilles' death, his mother, the sea nymph Thetis, granted their wish to be turned into fish for eternity. Many legends feature the swordfish as the main character. One particularly unique habit, as reported by fishermen, is the unbreakable bond between the male swordfish and his mate. Once the female is harpooned, the male does not abandon her, swimming close by as if to accompany her in her tragic fate, ultimately sharing her desperate end by being harpooned as well. Fishermen, well aware of this passionate loyalty, use it in their fishing strategies.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

14 ozlinguine rigate (about 400 grams) made from durum wheat semolina
2swordfish steaks, about 1/2 inch thick (1.5 cm)
2striped eggplants
1 lbyellow grape tomatoes (about 500 grams)
as neededExtra-virgin olive oil,
as neededFresh parsley,
as neededBlack pepper,
as neededFresh rosemary,
3garlic cloves
as neededCrushed red pepper flakes,
as neededPeanut oil for frying,

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Steps

1

Place the swordfish steaks (about 1/2 inch thick) on a cutting board and slice them into thin strips, then cut those strips into pieces about 3/4 inch long (2 cm). The size doesn't have to be exact—this is just a guideline. Season with black pepper, garlic, and rosemary (I don't add salt), mix gently, and let marinate for at least 1 hour.
2

Slice the yellow grape tomatoes in half lengthwise and season with olive oil, salt, garlic, crushed red pepper flakes, and a few parsley leaves. Mix and let marinate for at least 1 hour.
3

In the skillet you'll use for the pasta later, add the marinated tomatoes with all their juices and seasonings once the pan is hot. Add just under 1/4 cup water (about 50 ml) and cook over high heat briefly (they should soften but not break down). Remove the garlic and parsley. Set the tomatoes aside, leaving the liquid in the pan.
4

Using a vegetable peeler, peel the eggplants lengthwise, removing as little of the white part as possible and keeping the skin in long strips. From the white part, remove the central spongy section with seeds, then cut the rest into cubes or as best you can. Fry the cubes and the skin strips separately in peanut oil, stirring constantly with a slotted spoon, until golden but not burnt. Drain on paper towels.
5

Meanwhile, cook the linguine. A couple of minutes before the pasta is done, transfer it to the hot skillet with the tomato juices. Toss a few times, then continue cooking, adding pasta cooking water a little at a time. When there's just under a minute left, add the tomatoes and swordfish. Toss and stir gently for no more than 30 seconds. The pasta should not be dry! Add chopped parsley and a drizzle of raw olive oil, then toss again.
6

Plate the pasta, topping with the fried eggplant cubes, crispy eggplant skin, and another drizzle of olive oil.