Sicilian fake tripe or tripe eggs. Tripe eggs are a typical recipe of Roman cuisine: strips of omelette drowned in a tasty tomato sauce. The Sicilian version, the one I have always eaten in the family, adds fried eggplant to the ingredients. And it could not be otherwise, since it is the most representative summer vegetable of Sicily. On my YouTube channel also find the VIDEO RECIPE step by step. And you, how much do you know about eggplant? Take a look at my article on EGGPLANT: Types, PROPERTIES and 30 RECIPES, as well as all my RECIPES WITH EGGPLANT.
Actually, my mother loves tripe. I, My father and my brother, the we hate. Though, with the tenacity of children, When we were kids and my mom was the tripe we cried because we eat something we were not given. And she, to satisfy us, we prepared this fake tripe sicilian, making it even more delicious with many slices of fried eggplant and a delicious crust made of Parmesan melted in the oven.
I think there are, Anyway, different regional variants of this dish, for example the Marche version that is scented with marjoram. But none have fried eggplant. Obviously, you can prepare the fake sicilian tripe only as eggs in tripe, or simply with tomato sauce, if you want a lighter dish. Those who practice diets like ketogenic will find this recipe truly irresistible. It should be considered, in any case, that the fake Sicilian tripe is a very rich but unique dish, to be accompanied by homemade semolina bread with crispy crust or traditional Sicilian sesamo mafalde. Have a good day!
750 ml of tomato puree
a few leaves of fresh basil
two tablespoons of grated bread stale
a pinch of sugar
salt and pepper
100 grams of shredded PDO parmigiano reggiano
30 grams of pecorino romano Dop
extra virgin olive oil, to taste
olive oil or peanut oil for frying, to taste
a little flour
Before you begin, have a look at VIDEO RECIPE step by step. avare eggplant, clean them and cut them into slices not too thin. Put the slices of eggplant in a colander with a little salt and let them rest for about 30 minutes so that they lose some of the vegetation water. Like this, when you fry them they will absorb less oil. Remember to dab them with paper towels before dipping them in oil, which must have a temperature of 160-170 degrees.
Meanwhile prepare the sauce: put in a saucepan a clove of garlic or a piece of onion (Optional, are if you like them), brown over low heat in extra virgin olive oil and add the tomato puree, Basil, a pinch of salt and a pinch of sugar. Cover and cook over low heat for about 15 minutes.
Fry the eggplant in olive oil.
In a bowl prepare the mixture for making omelettes: put the eggs, Salt, 50 grams of Parmesan cheese, reggiano Dop and a little' pecorino cheese and beat with the fork or with the hand whisk. Add the breadcrumbs, The broken hand basil, a pinch of pepper and mix well. If the dough is too dense, you can add a tablespoon of milk.
In a skillet over low heat, heat a little oil and start making omelettes: You'll have to make it different and subtle, using from time to time a few tablespoons of the mixture and spreading them well in the pan.
Arrange the eggrolls on a chopping board, one on the other, and cut them with a knife into strips about one centimeter thick. Preheat the oven to 180 degrees-ventilated. In a soup bowl make a layer of tomato sauce, one of omelette and one of fried melenzane, season with Parmesan cheese and make another layer. If you prefer, you can also mix everything gently, not to break the omelettes and put in the pan. Bake in the oven already hot for 10 minutes, until the cheese is melted. Serve boiling garning with fresh basil leaves. Bon appétit!
MATCHING: This dish, Saber in tasty, call a red wine. A Rosso di Montepulciano DOC, young, it's a good idea.