Recipe by chef Philip Chan
Ingredients for 6 people
480 gr of Swordfish Bagnara
6 Mediterranean shrimp
300 gr Ionian gambero rosso
300 g purple Aubergine regular cubes
480 gr fresh pasta in pastry
30 g Tropea red onion
80 Greek Calabrian ml white wine
Salt, pepper and extra-virgin olive Aspromontane q. b.
Brown the chopped onion in olive oil, Add the swordfish di Bagnara, cut into cubes and diced prawns, pour Greek calabrese, Add peeled prawns and when cooked, add the diced Eggplant fried in olive oil.
Season with salt and pepper.
In plenty of lightly salted water Cook the pasta sheets, lay and roll with a portion of the sauce of swordfish.
Place the rolls on a hot dish and pour over the dressing was. Place the Prawns and serve with a drizzle of extra virgin olive oil Aspromontano.