RECIPE OF PASTA ALLA PARMIGIANA
Pasta alla parmigiana is an Italian specialty and to follow we will discover the secrets behind the preparation of this delicious dish.
For a pan of about 10 portions you need:
1 kg of round aubergines.
500 gr of short pasta, preferably broken linguine.
900 gr of tomato puree.
Bread crumbs.
1 buffalo mozzarella.
30 gr of pecorino romano.
30 grams of seasoned pepper.
30 gr of Parmesan cheese.
sprig of basil
pepper to taste
garlic cloves
exv of olive
sprig of basil
pepper to taste
garlic cloves
exv of olive
Method
Let's prepare the sauce. Brown the garlic cloves in a pan with 4 tablespoons of extra virgin olive oil.
We pour the tomato puree, add the basil, season with salt and let it cook over medium heat for about 1 hour.
In the meantime, wash and dry the aubergines, cut them into slices and lightly salt them, let the water come out and, after heating some exv oil, begin to fry.
We leave a whole eggplant that we are going to cut into chunks and that we will fry at the end, seasoning them with salt and pepper. We cook the pasta and drain it al dente. We prepare the breadcrumbs with all the cheeses.
We assemble:
In the pan we make a state of sauce, sprinkle the breadcrumbs and finish with a layer of eggplant
Pour in the pasta cooked al dente, the sauce and the diced mozzarella
Finally, pour the fried eggplant chunks
We sprinkle some more breadcrumbs and finish with a layer of eggplant
Over the aubergines we finish with the tomato sauce to cover
Then grate the Parmesan on top and finish with the panura
We bake at 180 ° C for about 20 minutes or for the gratin time.
We serve
Parmesan pasta
last edit: 2017-04-27T07:39:49+02:00
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Pasta in parmigiana
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Nuccio Cat
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