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Paccheri with saffron, moorhen and Rotonda red aubergine sauce
A fish sauce with moorhen that’s simple but tasty: moorhen sauce with dried tomatoes, served with thin, fried Rotonda red aubergine chips with lemon-flavoured thyme. The dish should be served with yellow paccheri coloured by putting saffron in the pot. It can be prepared quickly and you should receive compliments from guests for the taste and the way it looks given the sunny and cheerful colours.
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360 g
of Pacchero
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300 g
of moorhen lean meat
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8
dried tomatoes
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Half a glass
of white wine
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Lemon-flavoured thyme
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Garlic to taste
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8 tablespoons
of extra virgin olive oil
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Salt and pepper to taste
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4
Rotonda red aubergines
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Flour to taste
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Peanut oil
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1 packet
of saffron, or 10 strands
Recommended pasta for this recipe
Alternatively, you can use
Preparation
Thinly slice the aubergine, sprinkle with salt, coat the slices with the flour and fry in plenty of peanut oil. Set aside on absorbent paper towel. Pour the oil in a frying pan, add the garlic and let brown, then remove it. Add the dried tomatoes, coarsely chopped and the moorhen diced in generous size pieces. Let brown for one minute, turn up the heat and add the wine. Cook for five minutes then turn off the stove. Add the thyme to the lemon. Dissolve the packet of saffron in a pot of salted water and boil the paccheri. Strain the pasta when slightly undercooked and keep half a cup of cooking water. Toss the paccheri with the moorhen sauce over high heat, adding a little of the cooking water if necessary. Put the paccheri on individual plates with the sauce; garnish the plate with aubergine chips and a sprig of lemon-flavoured thyme.
