1) To prepare the Baked Pasta With Eggplants you must first of all prepare a simple tomato sauce. In a large saucepan brown the garlic with the olive oil, add tomato sauce, salt & cook slowly over low heat for about 1 hour. Add the fresh basil.
2) In the meantime, wash the eggplants, cut them into cubes and fry them in hot olive oil.
3) When ready put the fried eggplants on paper towels. Let them cool and add them to the tomato sauce.
4) Cut the Mozzarella into cubes
5) Cook the pasta in abundant salted water. Drain the pasta al dente and season with the tomato and eggplant sauce. Add the mozzarella and a grated Parmigiano Reggian Cheese and stir over an unlit flame. (or Grana Padano)
6) Pour the pasta into an oven pan. Sprinkle the surface with a grated Parmesan and bread crumbs.
7) Bake at 350 F degrees for about 20-30 minutes. The last few minutes use the grill function until the crust has formed on the surface. Enjoy Baked Pasta!
Saturday, March 7, 2020
Andrea Pansa
AMALFI
One The Best Places in The World to eat SFOGLIATELLE
Clean, trim and cut the Puntarelle according to the instructions in this post. If using radicchio or a different chicory, tear the leaves into bite-sized pieces. Soak the puntarelle in a bowl of ice water for at least 1 hour, until they curl. Drain and pat dry with a clean kitchen towel or paper towels. Place the Puntarelle in a salad bowl.
Mash together the garlic and sea salt ~ I use a small marble mortar and pestle. (If you don't have a mortar and pestle you can do this on a cutting board using the flat side of a chef's knife.)
Add the anchovy fillets and pound until coarsely mashed. (If you're doing this on the cutting board, transfer the garlic-anchovy paste to a small bowl.) Stir in the vinegar and mix well. Dribble in the oil and stir until well combined.
Drizzle the dressing over the Puntarelle and season with a generous grinding of black pepper. Toss to combine, and serve.
