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 , 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!
ROLLS OF PASTA AND EGGPLANT FRIED TO SICILYPrint This
- 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, just enough
- extra virgin olive oil, just enough
- Salt, just enough
- olive oil for frying, just enough
- ricotta salata or fired (or Parmesan or pecorino), just enough
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 (so will lose some’ of excess oil).
Wash the eggplants, remove the ends and cut into slices about a centimeter thick eggplant: put them in a colander and salt them lightly. Let them sit for at least an hour to lose some water vegetation, then dry with care to absorb moisture. In this way the fry will be more dry.
Pour into a pan (I use the wok, which guarantees perfect fried immersion) the olive oil and fry the eggplant until golden brown. 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: put in a saucepan the extra virgin olive oil and a clove of garlic: brown the garlic over low heat, 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, then remove the garlic.
Preheat the oven to 200 degrees. Boil the spaghetti in salted water and drain extremely al dente (the important thing is what they are cooked just enough to be able to roll). 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. Place the rolls on a baking sheet sprinkled with a little’ tomato sauce. Continue for all the pizza pies and fried eggplant Sicilian. Distribute over the rolls of pasta and eggplant the advanced tomato sauce and sprinkle with a little’ Parmesan or pecorino cheese and fresh basil.
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!
THE PAIRING: 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. The juxtaposition with the acidity of the tomato enhances its flavor. Serve cool, at temperatures between 10 and 12 degrees.