Pasta with eggplant in white

Name: PASTA CON LE MELANZANE IN BIANCO (ricetta siciliana)
Prep time: 50 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: italian
Ingredients: 2 melanzane nere o viola, non troppo grandi; 360 grammi di pasta corta (il mio formato preferito per questo piatto sono le farfalle); olio extravergine di oliva, quanto basta per friggere; sale e pepe, quanto basta; basilico fresco, quanto basta; parmigiano reggiano Dop grattugiato, quanto basta

by Ada Parisi September 11, 2013

written by Ada Parisi September 11, 2013 42658 views

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Pasta con le melanzane in bianco o con le “melanzane bianche”: 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)

Portions: 4 Preparation: 50 minutes cooking: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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

Procedure

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, in modo da eliminare l'acqua di vegetazione.

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.

Unire alle melanzane qualche foglia di basilico e un po' di pepe nero macinato fresco e un po' di olio di oliva extravergine e lasciare insaporire mentre preparate la pasta.

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!

MATCHING: 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.

Note

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.

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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10 comments

Daniela November 7, 2013 - 17:10

definitely great dish, but a sprinkling of ricotta salata(of sheep) instead of Parmesan cheese, it would exalt its taste 🙂 at least…for me and’ so’ 🙂

Sicilians creative in the kitchen November 7, 2013 - 17:13

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

Daniela November 7, 2013 - 17:53

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.

Sicilians creative in the kitchen November 7, 2013 - 18:08

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

Laura De Vincentis September 29, 2013 - 12:08

Oh my what a delight! A must-try dish 😉

Sicilians creative in the kitchen September 29, 2013 - 15:36

Thank you Laura. A hug, ADA

Mgiò September 15, 2013 - 22:10

Wonderful!!!! So far, I made putting the tomato; tomorrow I am going to buy the aubergines and prepare so! Grazieee

Sicilians creative in the kitchen September 16, 2013 - 00:13

Hello! I'm glad you like it! Try it and let me know!!!!

Michela September 12, 2013 - 15:35

Wonderful this dish! Congratulations!

Sicilians creative in the kitchen September 12, 2013 - 16:22

Thanks Michael!