Pasta
INFORMATION
* 6 people
* 350 calories per serving
* Average difficulty
* Ready in 1 hour
* Vegetarian recipe
* Light recipe
* Can be prepared in advance
* You can eat out
INGREDIENTS
To cook the eggplants
* 2 large eggplants (about 800g)
* Vinegar
* Salt
* Oil for cast iron plate
To complete the preparation
* 800 g of tomato puree
* Oregano
* Salt
* Pepper
* A dozen basil leaves
* 6 cloves garlic
* 240 grams of macaroni in large format, or type paccheri sleeves Brother
* Salt
* 6 tablespoons extra virgin olive oil
* 100 grams of Parmigiano Reggiano
PREPARATION
* Wash the eggplants, cut into slices of about 1 cm. Soak with water and vinegar for five minutes. Drain, sprinkle with salt and place in a colander for 10-15 minutes or placing them vertically in order to facilitate flow of liquid vegetation. Cover with a saucer with a weight on top to keep them beautiful crushed.
* After the indicated time to remove the salt with a brush or paper towel.
* Heat the cast iron plate on the stove, grease it with a little olive oil and dry thoroughly with paper towels.
* Grill the eggplant on both sides for about 5 minutes, until they are well cooked.
* Put them in a dish as they are ready until they are cooked all.
* Toss in a bowl of tomato sauce with a pinch of oregano, salt, pepper, basil leaves and garlic peeled and sliced.
* Boil the pasta in salted water with a little olive oil until al dente and drain. Place in a bowl and dress with a tablespoon of oil.
* Grease a baking dish that can (I will use a 25×35 cm) and have a bottom layer of tomato. Arrange half of eggplant, a layer of tomato, a handful of Parmesan, a little oil, then place the dough. Season again with tomato, Parmesan and a drizzle of olive oil, then arrange the remaining eggplant. Season with the remaining tomato, Parmesan and end with a little olive oil.
* Bake in preheated oven at 200 ° C for 25-30 minutes, turning after cooking for a few minutes if he used the grill to brown the best preparation.
* Serve warm.
NOTES
* This dough can be prepared a day before and left in the refrigerator until the gratin.
* Excellent, if forward, the next day, heated in oven at 200 ° C for ten minutes. If it tends to darken too much cover with aluminum foil.
* E ‘can also freeze it, will keep well for 3 months. When consumers put in the refrigerator the night before and heat it when you eat it in the oven as described above.
This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .
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