Pasta with white eggplant or with "white eggplant": that's how we call this recipe in the family, in the sense that the sauce is made with fried eggplant without tomato. And so in white. A little’ fresh basil, a grind of black pepper and pecorino cheese or Parmesan Reggiano grated and that's it.
The recipe of pasta with eggplant in white seems simple and its realization really is, but the taste is amazing. Is’ one of the most traditional dishes of the area of Sicily of which are native to, the Sicilian. Try it and see if it is not true that simplicity is charged. This enhances the aubergines, their sweetness and slightly bitter ending. While in other more famous recipes, as the pasta alla Norma in the original recipe catanese and in many other, the fried eggplant is paired with tomato, that a little bit’ covers its flavor.
Surely the aubergines are, in summer, the vegetable symbol of Sicilian cuisine and I invite you to take a look at all my RECIPES WITH EGGPLANT. You'll find starters, first dishes, delicious and delicious unique dishes such as EGGPLANT MEATBALLS, even in VIDEO RECIPE. Have a good day.
PASTA WITH EGGPLANT IN WHITE (Sicilian recipe)
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INGREDIENTS
- 2 black or purple Eggplant, not too big
- 360 grams of pasta (My preferred format for this dish are the butterflies)
- extra virgin olive oil, just enough to fry
- salt and pepper, to taste
- fresh basil, to taste
- grated Parmigiano Reggiano DOP, to taste
PROCEEDINGS
Wash the eggplants, remove the ends and cut into thick slices about one centimeter. Place the eggplant slices in a colander, Salt lightly, cover and place a weight on top for at least 30 minutes leaving it all to purge, so as to eliminate the vegetation water.
Wring out the slices of aubergines and fry them in olive oil. Set aside a few slices whole and roughly chop the rest of the fried eggplant.
Combine the eggplant a few basil leaves and a little’ ground black pepper and a little’ of extra virgin olive oil and cook while preparing the dough.
Boil the pasta in salted water. Drain the pasta al dente and season with fried eggplants. Garnish the plate with one or two whole slices of eggplant, a fresh basil leaf, freshly ground black pepper and grated Parmesan Reggiano After. Serve immediately. Bon appétit!
THE PAIRING: With this recipe that has a certain oiliness, We recommend a white Sicilian: White Vulkà, that is part of Doc Sicilia, and is produced by Wineries Nicosia with the vines Carricante and Catarratto: It smells of citrus, Apple and the palate is fresh and harmonious, with a good acidity.
TIPS
ADVICE: if you have the time, let the eggplant to purge two or three hours, because more water vegetation lose, They will absorb less oil for frying.
10 comments
definitely great dish, but a sprinkling of ricotta salata(of sheep) instead of Parmesan cheese, would enhance the taste 🙂 at least…for me and’ so’ 🙂
Hello Daniela, and welcome. You're right to sell, I usually put the ricotta salata or even baked ricotta typical Sicilian. But many say they don't lie, so I suggest a cheese spread everywhere. Then if you like me are lucky to have them in the House take advantage and abounds! Hello, ADA
Hello, Ada 🙂 thank you for answering me. I love to cook and especially our colourful “kitchen”. Have you ever tried to send a “norm” in the form of a doughnut, I mean’ using a mold washing and wrapping the pasta to “norm”, in long Eggplant slices? I think it's a “Chicca” 🙂
Hi, Daniela.
Hello Daniela! The rule I made it in a thousand ways but never in the mold of doughnut. Certainly I will, I think it's a nice way to present something that is so good… See you soon, say hello to Sicily, ADA
Oh my what a delight! A must-try dish 😉
Thank you Laura. A hug, ADA
Wonderful!!!! So far, I made putting the tomato; tomorrow I am going to buy the aubergines and prepare so! Grazieee
Hello! I'm glad you like it! Try it and let me know!!!!
Wonderful this dish! Congratulations!
Thanks Michael!