A dip in the flavors and aromas of Sicily with this rich and evocative dish of a warm and intense land
Pasta alla Norma is a classic of Sicilian cuisine, a blend of aubergines, tomatoes and salted ricotta that has become so famous that it has left the island's borders to land in kitchens throughout Italy. Of this famous pasta, it also exists a "marine" version, made with aubergines, tomatoes, raisins and swordfish. A concentrate of flavors and fragrances from the south, a fresh, balanced dish that you can no longer do without.
The swordfish
The swordfish it is a very particular type of fish, with a pinkish meat, less fat than tuna, and with a delicate taste that makes it perfect for many combinations. It is recognized by a x-shaped sign beside the vertebra, with a darker color than the surrounding flesh. When fresh, it has firm meat and adheres to the vertebrae, with a bright color. To recognize it from the thawed one, check that it has an elastic and compact consistency. The most appreciated part of this fish is that of the belly, called for this reason "ventresca": it is fatter and softer, unlike the back, which is harder and leaner. The best season to enjoy it is spring and early summer. It is usually sold in slices. To cook it is good to remove the skin and cook it a few minutes, to maintain the softness of the meat and the natural succulence.
Pasta: short, better if smooth
The best way to appreciate this sauce is with short pasta, of durum wheat, preferably a smooth format, as in the Neapolitan tradition or, generally, of the south. The ribbed one, in fact, with the difference in thickness that it has, also affects cooking times, and therefore the final result of the dish.
The sea standard
Ingredients: 300 g of short pasta like ziti, 300 g of swordfish, 500 g of long aubergines, 50 g of chopped almonds, 600 g of coppery tomatoes, a sprig of fresh mint, 2 cloves of garlic, 20 g of raisins, a glass of dry white wine, salt and pepper.
Method: boil water in a saucepan, toss the tomatoes for 2 minutes and then remove them, pass them under cold water and peel them. Cut them in half and remove the inner seeds. Cut them into cubes and set them aside. Soak the sultanas in the wine for 10 minutes, then squeeze and set aside. Wash the aubergines, dry them and cut them in the sense of width, in 1/2 cm thick slices. Heat a plate, sprinkle with coarse salt and grill the aubergine slices (if you prefer you can also fry them). With a knife remove the skin from the swordfish and cut into squares. Toast the minced almonds in a pan for a few minutes, without adding any seasoning. Cook the ziti in a pan with plenty of boiling water. In a pan fry the garlic in a little oil, add the swordfish, sprinkle with white wine and let it evaporate. Add the diced tomatoes, sultanas, toasted almonds and cook for a few minutes. Mix well, season with salt and turn off. Set aside two tablespoons of the pasta cooking water, drain it two minutes before it is ready and add it to the sauce, to make it risotto. Add the cooking water, the aubergines, the mint leaves to the pasta and mix well. Serve immediately accompanying the pasta with a good glass of Sicilian wine, such as Grillo.
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