How to prepare Messina-style aubergine doublets at home: Sicilian summer recipe

Doubles of fried aubergines and spaghetti Messina style, the family recipe of a delicious Sicilian summer first course based on aubergines and spaghetti seasoned with tomato sauce and basil. In my house it was one of most requested first courses at lunchtimes Sundays when I was little and not only. Because even today as soon as I go home to Sicily I always have them prepared pasta and aubergine doublets from mom: made by her have a different flavour. And on my YouTube channel you can also find the RECIPE VIDEO step of Doubles of Messina-style aubergines, to prepare a Sunday lunch in perfect Sicilian style.

What are the variations of pasta alla Norma?

In practice, the aubergine doublets They are an alternative presentation of the PASTA WITH STANDARD VERSION ORIGINAL CATANIA, which is done with a simple tomato sauce and fried aubergines, and topped with ricotta salata or, even better, batch. My mother calls them ‘doubles‘. In fact, they are mini timbales made with an eggplant as a basis, a ' fork’ spaghetti with tomato and Parmesan well rolled and another Eggplant over at close.

Other variant, Always baked, of pasta alla Norma, they are the famous ones FRIED AUBERGINE ROLLS STUFFED WITH PASTA, filled with spaghetti with tomato sauce, basil and seasoned with salted ricotta. In practice, between these recipes the form changes but not the substance. Another thing is the PASTA TO THE HERETIC NORM, which is the my family's recipe, which involves the use of onion, sautéed and diced aubergines to make pasta alla Norma.

Which cheese to use in fried aubergine doubles stuffed with spaghetti?

Don't forget to use the salted ricotta, the one baked or the Parmigiano Reggiano if you can't find these typical Sicilian cheeses. Just one piece of advice. Listen to me: drain the pasta very al dente, because then it will still cook in the oven and we absolutely don't want to eat overcooked pasta.

The doubles of fried aubergines and spaghetti I'm a dish that, in its utter simplicity, is addictive: love everyone, prepare in quantity. And don't forget to check out all of mine SICILIAN RECIPES. Have a good day!

DOUBLES OF FRIED AUBERGINES AND SPAGHETTI MESSINESE

Portions: 4 Preparation: 40 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 6 voted )

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Ingredients

2 elongated but not too thin aubergines

750 milliliters of tomato sauce

250 g spaghetti

100 grams of grated Parmigiano Reggiano DOP

half an onion

a few leaves of fresh basil

extra virgin olive oil

sale

olive or peanut oil for frying

baked ricotta

Procedure

Before you make the doublets of eggplant, look at the RECIPE VIDEO step-by-step that I've turned for you.

FOR THE AUBERGINES - To prepare shotguns eggplant, wash the slices about half a centimeter thick and cut eggplant. Lightly salt a few slices of aubergine at a time and fry immediately. I fry in the wok, which guarantees perfect fried immersion, using plenty of peanut oil (or Sunflower High Oleic). Remember to heat the oil to a temperature of 170 degrees (you need a kitchen thermometer, It costs very little and will save your dinner several times) and fry the aubergines until they are golden brown. Drain them and leave them for a few minutes on absorbent paper.

FOR TOMATO SAUCE - Prepare the tomato sauce by placing extra virgin olive oil and the finely chopped onion in a saucepan: sauté the onion for about 5 minutes over low heat, add the tomato sauce, fresh basil and season with salt. Cook over low heat and covered for about 15-20 minutes.

FOR PASTA - Preheat the fan oven to 200 degrees. Boil the spaghetti in plenty of salted water and drain very al dente, with 4-5 minutes before the time indicated in the package. Season the spaghetti with the tomato sauce, leaving aside a little to garnish the 'braces', and stir in a little grated parmesan and/or baked ricotta.

FORMING OF DOUBLES - In a baking sheet, covered with baking paper, place a slice of aubergine as you see in the RECIPE VIDEO. Place a forkful of rolled spaghetti on top (use a ladle and a fork), cover with another slice of fried aubergine. Distribute a spoonful of the remaining tomato sauce over the aubergine doublets and sprinkle with the remaining parmesan.

COOKING - Proceed like this for all the aubergine doubles. Bake for 15 minutes, until the cheese has melted. Sprinkle with baked ricotta, garnish with a fresh basil leaf and serve immediately. Bon appétit!

Note

The alternative - 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.

Combination: These delicious side by side they go to wedding with a primitive of the province of Taranto: we chose a Lamia from Alberto Longo's 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.