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Pasta al Forno di Amalia
– 700gr of Anelletti Pasta
– 1/2 lt of Sunflower Seeds Oil
– 700gr Tomato Sauce
– Cheese: 150 gr Caciocavallo, 100 gr Grated Parmigiano
– 1 Aubergine
– 5 Hard boiled eggs
– 2 Table Spoons of Bread crumbs
– 10 gr if Butter
– Salt, pepper and Basil
– 1 baking pan
Cut the aubergine in slices: heat the Sunflower oil in a pan. When hot, add the aubergine and fry them till slightly golden. When you take them out of the oil, put them on some Kitchen paper so it absorbs the oil.
Cook the pasta in boiling water for 5 minutes, remember to add 2 table spoons of salt when the water starts boiling. Make sure the pasta is very “al dente” when you drain it. Mix it with the tomato sauce.
Cut the caciocavallo cheese and the eggs in small cubes, and add them to the pasta. Add the grated parmesan, the aubergines, the basil leaves and the pepper.
Cover the inside the baking pan and with a very thin layer of butter, so that it helps to stick the bread crumbs on the pan. Sprinkle the breadcrumbs in the pan. Poor the pasta in and place it in the preheated oven.
Cook for about 40 minutes at 180°C. Make sure it rests for a while before taking it out of the pan.
And here you have your Pasta al Forno! Serve warm, with a glass of Nero d’Avola 2011.