Mezze Penne with Fresh Tuna, eggplant and Cheese

Are a delicious dish belonging to the Sicilian culinary tradition. This first course combines the intense and decisive flavor of fresh tuna with a delicate pesto scented with eggplant and almonds, all enriched with fresh cheese, which brings an enveloping scent of fresh milk. This dish represents the expression of a wonderful region, characterized by a mild climate, fertile soil and seas rich in fish. Throughout history, several peoples, including Greeks, Romans, Arabs, Normans, Spaniards, and French, have left their mark on Sicilian culture and culinary heritage. Sicilian cuisine is a real journey through history, characterized by a variety of flavors, an articulated, scenic composition full of culinary delights. It represents a triumph for the senses, with a multitude of specialties that enchant the palate, an excellent example of Mediterranean cuisine, in which fresh products of the earth such as eggplant, olives, citrus fruits and almonds are combined with flavors of the sea such as sardines and tuna, and cheeses such as ricotta. Tuna, a true excellence of the territory, has a fishing handed down from generation to generation. Its fine meat is exported all over the world. Tuna is considered the king of the Mediterranean sea, with delicate but persistent meat. Every part of the fish is enhanced, as it has a unique taste and properties. Now let's see what we need to make our Mezze Penne with Fresh Tuna, eggplant and Cheese. Ingredients 350 grams of pasta in the form of mezze penne 3 eggplants 250 grams of fresh tuna 2 cloves of garlic plum tomatoes 1 tablespoon of almonds 150 grams of primo sale cheese salt Extra Virgin Olive Oil a few mint and parsley leaves Steps Bring a pot with salted water to a boil and cook the mezze penne al dente, following the instructions on the package. In the meantime, gently wash the tuna and cut it into regular cubes. In a large pan, pour a drizzle of Extra Virgin Olive Oil and add the tuna, browning it over high heat for a few minutes. Once cooked, transfer it to a plate. Next, wash and peel the eggplants and cut them into cubes. In the same pan in which we cooked the tuna, add the garlic cloves and the diced eggplant, browning them over high heat for about 5 minutes. Take the glass of the kitchen mixer and put the eggplant, almonds, basil and a few parsley leaves inside, blending everything. Add a drizzle of Extra Virgin Olive Oil and a few tablespoons of pasta cooking water to obtain a creamy consistency. Drain the pasta and put it in the pan together with the eggplant pesto, diced tuna, diced datterini tomatoes cut into quarters and diced primo sale cheese. Mix all the ingredients well.