Bucatini with Eggplant pulp and dried tomato pesto and almonds: today another recipe with all the flavors and the aromas of Sicilian cuisine. August is the month of the Eggplant and I obviously use them (and abuse) as much as possible, especially as long as I'm in Sicily and I can use the Eggplant variety maiden, sweet violet. If you love the eggplant does not lose all my (several) RECIPES WITH EGGPLANT, Starting from the classic PASTA WITH STANDARD IN ITS ORIGINAL RECIPE to get to the wonderful CAPONATA Sicilian AUBERGINE. That also found in VIDEO RECIPE STEP BY STEP on my YouTube channel.
How to cook the whole baked eggplant
Today's recipe is so easy and fast, Cook the Eggplant apart, Since you must bake for an hour. To cook the whole baked eggplant, you only need to wash the eggplants and bucherellarle with a fork over the entire surface to facilitate the cooking. And then put them on a baking sheet covered with parchment paper and cook for about an hour or until tender. Of course, you can prepare them in advance. Once the eggplant cooked, you just need to dig the inside with a spoon to obtain the pulp. You can then blend the chopped eggplant lightly or crush with a fork. One RECIPE OF PESTO unusual but really tasty.
The bucatini with eggplant pulp and pesto of dried tomatoes and almonds are also delicious cold, You must only have the foresight to use short pasta instead of long pasta. This is a perfect recipe for a casual dinner in the cold version, and in the hot version for a more formal dinner. And I'm sure you'll be fine. A suggestion: If you decide to try it, Cook in the oven some more eggplants and prepare the AUBERGINE CREAM AND YOGURT to serve on crostini as an aperitif, and the EGGPLANT STUFFED IN OVEN. So you will optimize the times.
2 medium sized eggplants
extra virgin olive oil, to taste
a clove of garlic
a chili pepper
salt and pepper, to taste
10 dried tomatoes
a handful of almonds
Marjoram or thyme or fresh mint, to taste
pecorino cheese PDO, to taste
a slice of bread, grated coarsely
For the pasta with eggplant pulp and pesto of dried tomatoes and almonds, Preheat oven to 200 degrees static. Wash the eggplants and crack them repeatedly with a stick. Wrap in foil and place on a baking sheet. Cook for an hour or until, to the touch, are not soft. Allow to cool completely still shrouded in aluminum, then cut them in half and, with a spoon, dig by extracting pulp. Chop the flesh coarsely with a knife or, If you want it creamier, whip it.
Finely chop the garlic, the chili and part of herbs, then brown them in a pan with extra virgin olive oil. Add the chopped Eggplant and sauté over low heat for a few minutes. Season with salt and pepper.
Chop together the dried tomatoes, the toasted almonds and herbs, and dress with a little olive oil so mix the pesto.
Toast the breadcrumbs in no extra virgin olive oil.
Boil the pasta in salted water and drain it al dente, retaining a little of the cooking water. Skip the pasta in the sauce of Eggplant, adding a little cooking water and plenty of grated pecorino cheese.
Composition of the dish: serve the pasta with eggplant pulp and dried tomato pesto and garnish the dish with a scoop of pesto tomatoes and almonds and sprinkle with toasted breadcrumbs. Bon appétit!
MATCHING: Our advice is to combine a good vermentino di Sardegna. We found in Oristano, where is active Winery Grenache. We chose the vermentino "Benas", with its scents of citrus and white flowers; the taste is fresh, fruity and well balanced, Thanks to an alcohol content not tall (12,5% ABV.). Drink it chilled at about 10 degrees.
I recommend you prepare the eggplant pulp with a day in advance and keep it in the refrigerator topped with a little 'extra virgin olive oil. So the next day be able to prepare this dish in less than 20 minutes!