Calamarata n.314 stuffed with eggplant and swordfish


Calamarata n.314 stuffed with eggplant and swordfish



  • Calamarata n.314 La Molisana   320g
  • Swordfish   320g
  • Milk   1 lt
  • Eggplants   2 pieces
  • Garlic clove   1 piece
  • Basil pesto   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste
  • Thyme   to taste


Clean the eggplants and cut in mirepoix leaving them in salt for about 10 minutes. Brown the eggplant with a clove of garlic and pour over the hot milk to cover the surface of the eggplant. Then move the eggplant to the cutter until you get a hard texture cream.

Marinate the swordfish with salt, thyme and a bit of extra virgin olive oil and let stand for 2 hours. Cook swordfish in the oven at a temperature of 35° for 2 hours.

In boiling salted water cook the Calamarata 314, drain when half cooked, let cool down and stuff with the eggplant cream. Arrange the stuffed pasta on a plate, cover with foil and cook laying it on a pot of boiling water.

Place in plate the basil pesto, the Calamarata and swordfish.

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