Eggplant alla messinese Doublets, family recipe. A summer dish that my house was one of the most popular in the Sunday dinners when I was little and not only, because even today as soon as I go home in Sicily to ask me prepare to Mommy, Why did you have another flavour. And on my YouTubwe channel also find the VIDEO RECIPE Step by step the shotguns of eggplant.
In practice, shotguns are an alternative presentation of the PASTA WITH STANDARD VERSION ORIGINAL CATANIA, that is done with a simple tomato sauce and fried eggplant, and topped with ricotta salata or, even better, batch. My mother calls them ' Doublets ', in fact the pies made with an Eggplant as a basis, a ' fork’ spaghetti with tomato and Parmesan well rolled and another Eggplant over at close.
A generous helping of ricotta salata (or Parmesan if not found) and some more’ and the whole thing goes to bake in the oven. I recommend: drain the pasta al dente, Why then will cook again. Is’ a dish, in its utter simplicity, is addictive: love everyone, prepare in quantity. And do not forget to have a look at all my SICILIAN RECIPES. Have a good day!
Shotguns AUBERGINES (Sicilian recipe)Print This
- 2 Eggplant
- 750 ml of tomato sauce
- 250 g spaghetti
- 100 grams of Parmesan cheese
- half an onion
- a few leaves of fresh basil
- extra virgin olive oil, to taste
- Salt, to taste
- a pinch of sugar
- peanut oil for frying, to taste
- ricotta salata or fired, to taste
To prepare shotguns eggplant, wash the slices about half a centimeter thick and cut eggplant: put in a colander and season with salt, then let them rest for at least half an hour to remove part of the vegetation water.
Pour into a pan (I use the wok, which guarantees perfect fried immersion) peanut oil (or Sunflower High Oleic), heat up to a temperature of 160 degrees (bodies with a cooking thermometer, costs very little and save you several times dinner) and fry the eggplant until they are golden brown.
Prepare the tomato sauce by putting in a saucepan oil extra virgin olive oil and finely chopped onion: do the onion for about 5 minutes, stirring constantly, Add the tomato sauce, fresh basil , a pinch of sugar and salt to taste. Cook over low heat, covered for 15-20 minutes.
Preheat the oven to 200 degrees. Cook spaghetti in abundant salted water and drain them al dente, with 4-5 minutes before the time indicated in the package. Season the spaghetti with tomato sauce, leaving aside a little for garnish 'doublets', and stir in a bit’ grated Parmesan cheese.
In a baking sheet, lined with parchment paper, lay a slice of eggplant, put you over a forkful of spaghetti rolled (use a spoon and a fork), cover with another slice of fried eggplant. Distribute above doublets eggplant a spoonful of tomato sauce remained and sprinkle with the remaining Parmesan. Do this for all shotguns eggplant. Bake for 15 minutes, until the cheese has melted. Sprinkle with ricotta cheese or salt (or with more Parmesan cheese if you prefer), Garnish with a fresh basil leaf and serve immediately. Bon appétit!
THE PAIRING: These delicious side by side they go to wedding with a primitive of the province of Taranto: We have chosen a Lamia Lara cellar. Its aging steel bottle allows you to fully appreciate its primary aromas. It should be drunk relatively young and with a good sauce and eggplant fries will perfectly express its characteristics and enhance those of plate.
If you prefer, instead make shotguns, or a sort of sandwich in which the noodles are locked between two slices of eggplant, you can make the rolls, rolling up stuffed eggplant spaghetti on themselves. In this case there will be enough of a quantity of even smaller pasta.