Main dishes

Cavatelli pasta served with monkfish, aubergines, courgettes, confit yellow cherry tomatoes and aubergine chips

Total time required

30 mins preparation

Difficulty

Low

Ingredients | Serves 4

Clean and fillet the monkfish and cut it into 1cm chunks. Season and flavour with extra virgin olive oil, marjoram and garlic. Wash and peel the aubergines, removing their skin and keep it aside, then finely cut them into julienne strips. Scoop out the insides of the aubergines, dice them into small cubes and sauté quickly in oil and garlic; when golden brown, season them to taste with salt and herbs. Dice the courgettes, blanch them in salted water and emulsify quickly by adding extra virgin olive oil and a few thyme leaves. Coat the previously cut aubergine skins in rice flour and fry them quickly in oil at 175°C. Cook the cavatelli pasta in boiling salted water. In the meantime, put some extra virgin olive oil and garlic in a frying pan and quickly sauté the monkfish with a little fish stock Drain the cavatelli pasta and pour it into the monkfish sauce. Add salt to taste. Add the aubergines and toss with extra virgin olive oil, lemon zest, pepper and marjoram leaves. Arrange the cavatelli in the centre of the serving dish, spoon the courgette cream around it, add the semi-dried cherry tomatoes and garnish with a tuft of aubergine chips.