Boat of pasta with Eggplant alla siciliana

Barchette stuffed eggplant pasta, Alla siciliana. A recipe inspired by the flavors of Sicilian cuisine, in summer, He looks right in the eggplant his most representative vegetable. 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 stuffed eggplant pasta 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. What else to say? What you need to have a look at all my SICILIAN RECIPES to enjoy all the goodness of my island. Have a good day!

Boats PASTA WITH EGGPLANT SICILIAN

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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, then sprinkle with extra virgin olive oil, 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.

Finely chop the garlic (or if you prefer you can leave it whole and take it off after it is browned), Sun-dried tomatoes and pepper. Brown the garlic and pepper in a pan with extra virgin olive oil, low heat. When garlic is golden, 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, then turn off the heat and add the Basil broken by hand and oregano.

Boil the pasta in salted water, drain it al dente and dress with the sauce of Eggplant. With the help of a fork and a spoon, roll the dough and place it into the Eggplant shells. 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!

THE PAIRING: “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, looking over the Gulf of Asinara. The company led by Paolo Dettori follows biodynamic methods, 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.

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