Barchette stuffed eggplant pasta, Alla siciliana. A recipe inspired by the flavors of Sicilian cuisine, in summer, sees its most representative vegetable in the aubergines. And I'll also leave you the VIDEO RECIPE step-by-step of the entire process. Today's recipe is clearly inspired by the use of Sicilian dried tomatoes, Eggplant pulp (I will never understand why the chefs call it “Eggplant caviar”), of capers, anchovies and provola dei Nebrodi. The whole thing is obviously served inside the Eggplant, baked and emptied, so you eat even the container, it becomes slightly crisp.
The boats of pasta with Sicilian eggplant is a delicious dish that will make a great impression with your guests. Except the time it takes to bake the Eggplant (about 40 minutes), This recipe can be prepared in 10 minutes flat and has all the perfect Mediterranean flavors to dine on a summer evening with a nice glass of white wine.
Of course, you can cook and drain the eggplant in advance (even a day) and I assure you that these boats are very good both hot and cold: in VIDEO RECIPE I'll show you how to empty them without breaking the peel. If you were a true lovers of eggplant, You might prepare for the second plate also CAPONATA AUBERGINES SICILY. What else to say? What you need to have a look at all my SICILIAN RECIPES and at RECIPES WITH EGGPLANT to enjoy all the goodness of my island. Have a good day!
2 long aubergines
100 grams of dried tomatoes in oil
a handful of capers or Salina
50 ml white wine
salt and pepper, to taste
a small piece of chili pepper
a bit 'of fresh parsley
fresh basil, to taste
oregano fresh or dried, to taste
Nubia red garlic cloves 2
Provola dei Nebrodi stagionata or caciocavallo Silano, to taste
To prepare the boats of pasta with aubergines Sicilian must first preheat the oven to 200 degrees static. Wash the eggplants and cut them in half lengthwise. Cut them deep several times with the tip of a sharp knife, as you see in VIDEO RECIPE. Poi condirle con olio extravergine, Salt, pepper and oregano. Cook for 30-40 minutes, until the flesh won't be soft and lightly browned. When the Eggplant is cooked, scoop out the pulp with a spoon, being careful not to puncture the shell, to hold the dough. Put the Eggplant pulp aside.
Tritare finemente l'aglio (or if you prefer you can leave it whole and take it off after it is browned), Sun-dried tomatoes and pepper. Rosolare l'aglio e il peperoncino in un tegame con l'olio extravergine di oliva, low heat. Quando l'aglio sarà dorato, Add the sun-dried tomatoes and the chopped Eggplant and sauté for a few minutes over high heat. Add the capers, then Deglaze with white wine. Evaporate the alcohol part, taste and season with salt. Add the parsley and cook a few minutes, until the sauce won't be narrowed, quindi spegnere il fuoco e unire il basilico spezzato a mano e l'origano.
Boil the pasta in salted water, drain it al dente and dress with the sauce of Eggplant. Con l'aiuto di una forchetta e di un mestolo, roll the dough and place it into the Eggplant shells, as you see in VIDEO RECIPE. Complete garnishing the dish with plenty of cheese and bake at 180 degrees for a few minutes, not until the cheese has melted. Bon appétit!
MATCHING: "Dettori white", produced by Spinifex (Sennori, province of Sassari). A white Vermentino (100%), cultivated with ancient vines like small trees in the hills of Sennori, che guardano sul Golfo dell'Asinara. L'azienda guidata da Paolo Dettori segue i metodi biodinamici, uses no chemical additives or wine filtering techniques, does not use sulfur dioxide and relies entirely on straightforwardness and naturalness of the grapes and the peculiarities of how may offer land and climate.