- 600 g swordfish carpaccio
- 550 g violet aubergine
- 230 g rolled out puff pastry
- slightly dry bread, grated
- grated Parmesan
- extra virgin olive oil
For the recipe for the swordfish and aubergine pie, tick the aubergine and peel it partially, in alternating strips, with a potato peeler. Then cut it into 3 mm slices; brush them with oil and blanch them on a hot plate with a little salt, for 2 '. Line a pan (ø 20 cm) with the pastry, leaving the surplus overflowing.
Sprinkle the bottom with 3 tablespoons of breadcrumbs, then make a homogeneous layer with the swordfish and one with the slices of aubergine. Then put a few leaves of basil, pepper, a tablespoon of grated parmesan. Make another layer of the sword, sprinkle with the bread, continue with the eggplant, pepper and basil, a last layer of the sword.
Decorate with a slice of tomato, season with a drizzle of oil and fold the excess dough inwards, over the filling. Bake the pie at 250 ° C in the lower part of the oven for 7-8 ', so that the strong heat makes the puff pastry grow, then lower the oven to 160 ° C, for about another 40', in order to cook well the interior. Remove the pie from the oven and let it rest for 5-10 '. You can also serve it at room temperature.
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