When you turn on the oven for pizza or bread (which in summer is a real test of courage) you can combine other cooking when the oven is almost off.
This recipe is a typically summer dish and very quick to make, it is reminiscent of the Mediterranean and is inspired by many dishes from the countries that overlook this sea.
We take some aubergines and wrap them in foil so we can put them in the oven where they must remain for a couple of hours (and if you want you can also put some potatoes in them which are always a joy for children).
Once the time has passed, they are taken out and with a spoon we collect only the pulp adding a little garlic and mint. Blend everything until it becomes a cream.
Meanwhile, we cut the swordfish into cubes and cook it in a pan, sautéing it with toasted bread and chilli pepper.
We plate by placing the cream at the base and then place the swordfish with the bread. To enjoy it to the full, I chose a classic method courteous wine from Monferrato. For those who don't know, Cortese is the most important white wine of lower Piedmont and is the basis of Gavi DOCG.
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