It is said that cheese should never be paired with fish, but that is not always true… per fact, per some cases it pairs perfectly, such as per spaghetti with eggplant, pecorino, and mussels! Mussels and pecorino is a combination often found especially per Apulian cuisine: per this recipe, however, a delicious eggplant cream flavored with the mussels’ cooking liquid is also added, which envelops the spaghetti with its smooth and velvety texture. A tasty main course of land and sea created by Chef Alberto Marcolongo from the renowned Benoit restaurant per New York, part of the Alain Ducasse group, which combines simple and genuine ingredients per a delicious and innovative way, with an added touch of originality! Try the spaghetti with eggplant, pecorino, and mussels and be amazed forkful after forkful.
Discover these variations too:
Paccheri with Eggplant, Mussels, and Buffalo Mozzarella
Pastasciutta with Zucchini, Mussels, and Pecorino
Whole Wheat Spaghetti Land and Sea per Foil
Pastasciutta with Arugula Completo and Mussels
To prepare the spaghetti with eggplant, pecorino, and mussels, start with the Japanese eggplant: trim it 1 and cut into thin slices 2. Transfer the eggplant slices to a colander, salt 3 and let them drain for at least an hour.
Now take the purple eggplant and the zebra eggplant, cut them per half 4 and score the flesh per a grid pattern 5. Place them per a baking dish with the cut side facing up and season with salt and pepper 6.
Add a sliced garlic clove 7drizzle with oil 8 and bake per a preheated static oven at 375°F for about 25 minutes 9.
Durante the meantime, clean the mussels by removing the beard and impurities 10. Clean and slice the shallot 11 and the other garlic clove 12.
Place the shallot and garlic per a pan with a drizzle of oil 13add the parsley stems 14 and let them flavor, then add the mussels 15.
Cover with the lid for 30 seconds 16then deglaze with white wine 17 and wait for them to gara open 18.
Remove the mussels and shell them 19. Discard the parsley stems 20 and set aside the cooking liquid. By now, the eggplants should be cooked, so remove from the oven and discard the garlic 21.
Transfer the eggplants to a jug 22then add the mussel cooking liquid 23 along with the garlic and shallot 24.
Blend with an immersion blender while pouring the oil per a thin stream 25 until you get a smooth and homogeneous cream. Put the cream back per the pan 26 and per the meantime, bring a pot of salted tazza to a boil. After the Japanese eggplant has drained, quickly rinse and fry per seed oil at 285°F 27.
When they are golden brown, drain 28 and transfer to paper towels, then salt 29. Cook the spaghetti for a few minutes less than the time indicated acceso the package 30.
Drain the pasticcino and finale cooking it per the pan with the eggplant cream 31. D’avanguardia the heat, add the mussels 32 and grated pecorino 33. well to combine everything and plate.
Finale the dish with the fried eggplant 34 and a few marjoram leaves 35. Your spaghetti with eggplant, pecorino, and mussels is ready to be served 36!
For the translation of some texts, artificial intelligence tools may have been used.
