Rolls of pasta and eggplant fried Sicilian. A typical summer recipe of Sicilian cuisine, much loved, which in practice it is nothing if not a pasta alla Norma rolled, where fried eggplant are the container of spaghetti with tomato, Basil, ricotta salata and of course other aubergines. In fact, this is an extremely tasty variation of pasta alla Norma, especially the aspect, some’ as are Doublets of Eggplant (you will also find the VIDEO RECIPE stepping on my YouTube channel), or a sort of sandwich fried eggplant with pasta inside. It is in any case small purely aesthetic variants of the traditional and famous pasta alla Norma in the original version Catania, which it is prepared with a simple tomato sauce and fried eggplant and topped with ricotta or, for example in Messina, batch.
I want to mention, for reasons of the heart, even the pasta alla Norma version of my family, a heretical version but very tasty. Pasta rolls and fried eggplant are slightly more laborious to prepare the simple pasta alla Norma, because you have to roll them manually. So here are my recommendations: the pasta should be cooked extremely al dente, because then you will have to undergo a shift in the oven. Use long and quite large eggplant, cutting them not too thin. The amount of paste that goes into each bundle, on average, is 20 grams, then you know that you will well need at least 3 per diner. In my house the portion was 6, but we are not an example to follow. And now I recommend just have a look at all my RECIPES WITH EGGPLANT and my SICILIAN RECIPES and I wish you good day!
3 elongated aubergines
1 liter of tomato sauce
250 g spaghetti
100 grams of Parmesan cheese (and / or pecorino, If you like)
a clove of garlic
fresh basil, to taste
extra virgin olive oil, to taste
Salt, to taste
olive oil for frying, to taste
ricotta salata or fired (or Parmesan or pecorino), to taste
Pasta rolls and fried eggplant are simple to prepare. I suggest you prepare a few hours in advance is the tomato sauce (so that it has time to cool) both fried eggplant (così perderanno un po' di olio in eccesso).
Wash the eggplants, remove the ends and cut into slices about a centimeter thick eggplant: put them in a colander and salt them lightly. Lasciarle riposare per almeno un'ora affinché perdano parte dell'acqua di vegetazione, poi tamponarle con cura per assorbire l'umidità. In this way the fry will be more dry.
Pour into a pan (I use the wok, which guarantees perfect fried immersion) l'olio di oliva e friggere le melanzane fino a doratura. If you prefer, you can also use peanut oil or high oleic sunflower: I normally use them for frying, but when it comes to eggplant or zucchini prefer the olive.
Prepare the tomato sauce: mettere in una casseruola l'olio di oliva extravergine e lo spicchio di aglio: rosolare l'aglio a fuoco basso, then add the tomato sauce, abundant fresh basil , a pinch of sugar and salt if you like. Cook over low heat, covered for 15-20 minutes, poi rimuovere l'aglio.
Preheat the oven to 200 degrees. Boil the spaghetti in salted water and drain extremely al dente (l'importante è che siano cotti qual tanto che basta per poterli arrotolare). Season the pasta using three quarters of the tomato sauce and stir with grated Parmesan cheese (and / or cheese if you like strong flavors).
Place on the work surface slices of eggplant, fill them with a forkful of spaghetti (roll them over themselves helping with a spoon and a fork) eggplant and roll so that the noodles do not protrude. Mettere gli involtini in una teglia da forno cosparsa con un po' di salsa di pomodoro. Continue for all the pizza pies and fried eggplant Sicilian. Distribuire sopra gli involtini di pasta e melanzane la salsa di pomodoro avanzata e cospargere con un po' di parmigiano o pecorino e basilico fresco.
Preheat oven to 180 degrees static and cook the pasta rolls and fried eggplant for 15 minutes or until the surface of the rolls will not be gratinated. Once cooked, sprinkle the dough for rolls and fried eggplant with parmesan or, better, with ricotta salata or fired, garnish with a few leaves of fresh basil and serve immediately. Bon appétit!
MATCHING: Etna Rosato Doc, Baron of Villagrande. A wine made on the volcanic soils in the town of Milo. Obtained from grapes Nerello Mascalese and Carricante, is a product very drinkable, easy to approach, fresh and fruity (orange and grapefruit) who find themselves consistently to the palate. L'accostamento con le acidità del pomodoro esalta la sua sapidità. Serve cool, at temperatures between 10 and 12 degrees.