This Italian first course is prepared with a tomatoes sauce that is traditional of Sicily indeed it is prepared with black olive and eggplant, and a type of pasta called Paccheri that is typical from Campania. Other than eggplant and black olive for the tomatoes sauce you need to add also mozzarella cheese, a lot of parmesan and basil to obtain a more delicious italian first course. This Italian recipe could be also prepared for Christmas lunch and you can easy found it on the table of Italian family from the South of Italy.
INGREDIENTS (for 6 people):
400 g or 3 cups of Pasta type paccheri
1 Eggplant
50 ml or 1/4 cup of extravirgin olive oil
50 g or 2 oz of black olive
700 ml or 3 cups of tomatoes sauce
400 g or 14 oz of Mozzarella cheese
5-6 leaves of basil
150 g 1 cup +2/3 cup of Parmesan
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
WINE: Vesuvio rosato DOC ( Red Wime)
PREPARATION
Let the salted water boil for pasta, type paccheri. Clean the eggplant and cut it in small cubes. Preheat the extravirgin olive oil and when it's hot fry the cubes of eggplant.
When the eggplant got a golden color remove them from the extravirgin olive oil and put them on a blotting paper to remove the excess of oil. In the meantime prepare the tomatoes sauce, preheat 2-3 tablespoons of extravirgin olive oil, cut the black olive in slices and add them to the oil. Let them saute a little bit
and then add the tomatoes sauce.
Stir and let them cook for about 15 minutes, stir the tomatoes sauce time by time. If the water for pasta, type paccheri, boils, cook the paccheri for the time indicated on the packaging.
Cut mozzarella cheese in cubes.
When all the ingredients are ready you can start to put them together. First mix the paccheri pasta with a little bit of tomatoes sauce
then take a large baking pan, place a little bit of tomatoes sauce on them bottom. Add a layer of paccheri pasta,
the fried eggplant, the tomatoes sauce, mozzarella cheese, parmesan and some leaves of basil.
Then start again with paccheri pasta, tomatoes sauce, eggplant, mozzarella cheese, parmesan and basil.
Bake at 180 C or 356 F for 20 minutes.
Serve warm. BUON APPETITO!
INGREDIENTS (for 6 people):
400 g or 3 cups of Pasta type paccheri
1 Eggplant
50 ml or 1/4 cup of extravirgin olive oil
50 g or 2 oz of black olive
700 ml or 3 cups of tomatoes sauce
400 g or 14 oz of Mozzarella cheese
5-6 leaves of basil
150 g 1 cup +2/3 cup of Parmesan
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
WINE: Vesuvio rosato DOC ( Red Wime)
PREPARATION
Let the salted water boil for pasta, type paccheri. Clean the eggplant and cut it in small cubes. Preheat the extravirgin olive oil and when it's hot fry the cubes of eggplant.
When the eggplant got a golden color remove them from the extravirgin olive oil and put them on a blotting paper to remove the excess of oil. In the meantime prepare the tomatoes sauce, preheat 2-3 tablespoons of extravirgin olive oil, cut the black olive in slices and add them to the oil. Let them saute a little bit
and then add the tomatoes sauce.
Stir and let them cook for about 15 minutes, stir the tomatoes sauce time by time. If the water for pasta, type paccheri, boils, cook the paccheri for the time indicated on the packaging.
Cut mozzarella cheese in cubes.
When all the ingredients are ready you can start to put them together. First mix the paccheri pasta with a little bit of tomatoes sauce
then take a large baking pan, place a little bit of tomatoes sauce on them bottom. Add a layer of paccheri pasta,
the fried eggplant, the tomatoes sauce, mozzarella cheese, parmesan and some leaves of basil.
Then start again with paccheri pasta, tomatoes sauce, eggplant, mozzarella cheese, parmesan and basil.
Bake at 180 C or 356 F for 20 minutes.
Serve warm. BUON APPETITO!
1 comment:
Christmas is near and it’s time to start thinking about which dishes to prepare.so no late ...........
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