Paccheri with monkfish, aubergines and yellow date tomatoes from Vesuvius flavoured with basil

Method

• 1

  Dice the onion and brown it in extra virgin olive oil. Add the cleaned monkfish cut into small chunks and cook over a high heat for a few minutes.

• 2

  Clean and peel the aubergines. Keep the skin and cut it into fine julienne strips. Dice the aubergines, add salt, and deep-fry them in FRIENN at a temperature of 180°C/356°F.

• 3

  After cooking, pat-dry the aubergines by laying them out onto frying paper and add them to the monkish.

• 4

  Add the yellow date tomatoes cut into wedges, season with salt and pepper and cook for another 5 minutes.

• 5

  Deep-fry the julienne aubergine skin, which will serve as garnish, in the same FRIENN oil.

• 6

  Cook the paccheri in a large pot of boiling salted water. When cooked, drain the pasta and season it with the sauce you have prepared. Stir and mix well

Food plating

Serve the paccheri, add some deep-fried julienne aubergine skin and some basil leaves on top. Complete the dish with a drizzle of extra virgin olive oil.