Short Fusilli with the scent of spring!

Ingredients for 4 people

  • 100-120gr of short fusilli Leonessa
  • 1 medium-sized round aubergine
  • 8 small mullet fillets
  • 1/2 small bell pepper
  • 1/2 courgette
  • 1 clove of peeled garlic and deprived of the germ
  • extra virgin olive oil
  • salt and pepper
  • chili to taste
  • whole milk
  • white vodka to fade (white wine is good too)
  • 1/2 small dop buffalo mozzarella
  • chopped fresh parsley
  • farino 00
  • semolina flour
  • extra virgin olive oil for frying


First prepare the aubergine wrap that will serve you to serve the pasta. divide the aubergine into 2 parts one about twice the other, or rather the part with the petiole must be the smallest, cut away the petiole with a part of the body in order to obtain the 'lid of what will be the container of the dough, carefully remove the aubergine base, leaving about a cm of board sprinkle with salt and let it drain for about half an hour, obtained from the rest of the aubergine some thin slices a few mm, then fry, for the finish of the dish and others that will reduce into cubes to prepare the sauce. Let all the parts of the eggplant get drained, sprinkled with salt until at least half an hour. Wash the red mullet fillets and leave to soak in the milk with a pinch of salt and pepper, while preparing the vegetables. Reduce the pepper and zucchini to small cubes, remember to cut a julienne from zucchini n little 'peel' that will always serve for the dish. Once the eggplant is left to drain well, proceed to cook the cap: rinse well from the salt and dab with absorbent paper, with a brush grease well all the inside and also the part with the petiole, sprinkle with pepper and cook in microwave, in a dish suitable and covered with film, medium-power for about ten minutes, often check the cooking because it depends on the size of the eggplant! Rinse and ascend the rest of the aubergine, keep aside the most beautiful and large slices, at least 8-10, from the remains of some strips of peel that will serve to garnish the dish and the rest reduce it to small cubes. Heat the pasta water. In a frying pan heat a little oil and garlic, add the cubed vegetables and 2/3 of the mullet fillets rinsed with milk (remove all the bones remaining with a tweezers!) And cut into cubes, blend with a dash of vodka (or white wine to taste) set with salt and pepper and add chilli pepper to taste, let cook over a low heat for about ten minutes and keep warm. Heat plenty of olive oil in a saucepan and fry the slices of aubergine in half flour 00 and half semolina, fry also the fillets of mullet remained divided in half and the julienne of 'peel' of zucchini and eggplant that you have kept aside. Divide the mozzarella di bufala into cubes, keeping aside 6-7, the rest pass it to the mixer with a dash of milk and a sprinkling of salt and pepper and stirred in the microwave a few seconds at medium power. Cook the pasta al dente and drain directly into the pan of the red mullet sauce to finish cooking, adding a little water to cook the pasta if necessary. Then go to the composition of the dish: fill the eggplant shell with the creamed pasta with the cream of buffalo, place in the serving dish the shell filled with pasta and surrounded by slices of fried aubergine, three or four of which are stuffed with a fillet of fried mullet and a buffalo cube. Decorate the filling of the aubergine conqualche bufala cube, the fried eggplant and courgette tubets and close with the lid!

by mollyincucina

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