Casarecce with Squid and Eggplant Recipe
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Casarecce | 320g |
| Squid (Moscardini) | 500g |
| Eggplant (Melanzane) | 300g |
| Coarse Salt (Sale grosso) | 15g |
| Shallot (Scalogno) | 20g |
| Extra Virgin Olive Oil | 20g |
| Cherry Tomatoes (Pomodorini ciliegino) | 200g |
| White Wine (Vino bianco) | 100g |
| Fresh Chili Pepper (Peperoncino fresco) | 1 |
| Parsley (Prezzemolo) | 15g |
| Fine Salt (Sale fino) | To taste |
| Vegetable Oil (Olio di semi) | 400g |
Instructions
-
Prepare the Eggplant:
Start by preparing the eggplant. Wash and trim both ends, then slice the eggplant into approximately 1 cm thick rounds. Place the eggplant slices in a colander and sprinkle them generously with coarse salt. Press down with a plate to help release the bitter water from the eggplant. Leave them to rest for about an hour. After this time, you will notice dark water collecting at the bottom of the colander. -
-
Prepare the Squid:
While the eggplant is draining, prepare the squid. Separate the tentacles from the head and cut the tentacles into smaller pieces. Finely chop the fresh chili pepper, discarding the stem. -
Cook the Squid:
In a large pan, heat the extra virgin olive oil and sauté the chopped shallot and chili pepper. Once the shallot is golden, add the squid and sauté over high heat until they start to color. Deglaze the pan with white wine and let it cook for a few minutes. While this is simmering, wash the cherry tomatoes, cut them into quarters, and set them aside. -
Cook the Eggplant:
After an hour of draining, rinse the eggplant under cold running water and place them on a clean kitchen towel to remove excess moisture. In a deep pot, heat the vegetable oil for frying. When the oil reaches the right temperature, add the eggplant cubes and fry them until golden and crispy. Once cooked, use a slotted spoon to remove the eggplant from the oil and set them aside on a plate lined with paper towels. -
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the casarecce pasta until al dente, according to the package instructions. -
Combine and Serve:
Once the pasta is cooked, drain it and add it to the pan with the squid and tomatoes. Stir to combine, letting the flavors meld together. Add the fried eggplant cubes and chopped parsley, mixing everything gently. Taste and adjust with fine salt if necessary. -
Plate and Garnish:
Serve the casarecce with squid and eggplant on warm plates. Garnish with fresh parsley for a burst of color and added freshness.
Enjoy this flavorful, Mediterranean-inspired dish of tender squid, crispy eggplant, and fresh cherry tomatoes, all beautifully tossed together with al dente pasta! It’s the perfect combination of savory and slightly sweet, with just the right amount of spice to make every bite irresistible.
