Italian
Strozzapreti with Swordfish, Cherry Tomatoes and Grana Padano
by Chef in Camicia · 306K subscribers on YouTube
A perfect cold pasta salad for beach, picnic, or outing. Cherry tomatoes and eggplant are oven-roasted, swordfish is quickly seared, then everything is tossed with strozzapreti pasta, oregano, arugula, and topped with Grana Padano flakes.
- Difficulty
- medium
Ingredients
14 items- Cherry TomatoesConfit at 100°C for 2 hours
- EggplantBaked at 200°C for 30 minutes
- SwordfishSeared
- StrozzapretiCooked al dente
- Olive OilUsed for dressing and cooking
- SaltTo taste
- SugarFor tomatoes
- Orange ZestZest of 1 orange
- Lemon ZestZest of 1 lemon
- ThymeA few sprigs
- Black PepperTo taste
- OreganoTo taste
- ArugulaA handful
- Grana PadanoFlakes to taste
Method
- Cut the cherry tomatoes in half and arrange them on a baking tray. Season with oil, salt, sugar, orange zest, and lemon zest. Bake at 100°C (210°F) for about 2 hours.
- Cut the eggplant into small cubes and season with plenty of oil and salt. Arrange on a baking tray with a few thyme leaves. Bake at 200°C (390°F) for about 30 minutes.
- Quickly sear the diced swordfish in a pan with oil, salt, and pepper.
- Cook the strozzapreti pasta in boiling water until al dente, then drain.
- Toss the pasta with the cherry tomatoes, eggplant, swordfish, oil, oregano, and arugula leaves.
- Finish with generous flakes of Grana Padano cheese.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
