Here is my traditional interpretation of the classic Italian pasta dish with tomato, Eggplant, mozzarella and Basil. In this case the mozzarella is in cream with a brunoise of fried eggplant and tomato puree is by ' bed’ to plate. I prepared a Basil oil and bread and almond crumble that gives a note crunchy at all, along with fried eggplant Peel. I wanted to recreate the combination-Prince of mozzarella di bufala, the traditional one with tomato and Basil caprese, Sicilian Aubergine but couldn't give up. For more recipes with Buffalo mozzarella take a look at the Jumbo shells with cream of broccoli and anchovy sauce, at Buffalo mozzarella in carrozza or timbale swordfish with mozzarella and tomato.
Ingredients for 4 people:
- 16 bombardoni rigati
- 250 grams of mozzarella di bufala campana with its water of Government
- 400 ml of tomato puree
- a small bunch of fresh basil
- extra virgin olive oil as required
- 100 grams of stale bread
- 30 grams of peeled unsalted almonds
- salt and pepper
- an Eggplant
- a pinch of sugar
Prepare the tomato sauce by putting a little oil in a frying pan, the tomato sauce, a few leaves of Basil, salt to taste and a pinch of sugar. Cook over low heat until the sauce thickens.
For the cream of mozzarella, cut the mozzarella into cubes (keep aside a slice from which you'll dice for garnish) and put it in the blender with a little water to Government (start with 2-3 tablespoons) and a drizzle of olive oil. Blend until frothy, adding if necessary a little oil and season with salt. Store at room temperature.
Clean and wash the Eggplant, cut a slice and cut a brunoise (of very small cubes), which you will FRY in abundant oil seeds. Cut strips of Peel of Eggplant, leaving less pulp can adherent to the skin, reduce them into thin strips and FRY. Lightly salt the diced Eggplant and Peel strips and set them aside.
For the Basil oil, wash and clean the Basil and, with a mortar, pounded slightly the leaves together with half a glass of olive oil. Filter the oil and set aside.
For the crumble, crumble the stale bread and coarsely chop the almonds. Put a teaspoon of oil in a pan nonstick, heat and add the bread crumbs : When they are United for one minute crispy almonds, so the roaster.
Preheat the oven to 180 degrees. Boil the salted water bombardoni: drain spaghetti al dente and smeared with a little Basil oil. Stir the creamy Buffalo mozzarella with the diced Eggplant and fill with the mixture of the bombardoni. Set them on a baking sheet and bake for just one minute: should only heat up. Lay flat on a thin layer of tomato sauce, arrange 4 stuffed bombardoni, gocciolarvi over a little Basil oil and sprinkle with the bread and almond crumble. Garnish with fried eggplant Peel, the diced mozzarella and a few drops of Basil oil.
THE PAIRING: with this dish with classic, robust flavors suggest a Doc Falanghina Terredora cellars. A white wine from Campania with aromas of pineapple and Apple, cool, with high acidity and good structure, capable of enhancing the taste of mozzarella di bufala.