Ingredients: Mezzi Rigatoni Norma
1 1/2 pounds Italian eggplant cut into cubes
4 table spoons Extra Virgin Olive Oil
1 medium onion finely chopped
1 can 28oz. tomato pure imported
1 pound half Rigatoni use De Cecco pasta if you find it
1/2 pound of dried ricotta or Blue Gorgonzola Cheese
1/2 pound fresh bocconcini mozzarella
Directions:
Put the eggplant in pasta strainer and pour some salt over them while tossing. Put a weight on the eggplants and let it drain for 10 minutes. Rinse then squeeze out excess liquid and pat dry.
Heat oil in a large heavy skillet over medium-high heat. Fry eggplant while occasionally stirring until browned. Take a slotted spoon and transfer it all to paper towels to drain.
Keep 2 tablespoons oil from skillet and then sauté the onion with 1/4 teaspoon each of salt and pepper until golden, about 8 minutes. Pour the tomatoes to the eggplants and simmer 5 minutes.
Salt Water by swirling the salt three times around in the pot cook the Mezzi Rigatoni in the boiling pot of boiling salted water until Al Dente, then drain. Now stir together pasta, sauce, and ricotta Salata or the Gorgonzola cheese and fresh mozzarella bocconcini pot. Serve with freshly chopped parsley and grated romano cheese right before eating it.Enjoy
1 1/2 pounds Italian eggplant cut into cubes
4 table spoons Extra Virgin Olive Oil
1 medium onion finely chopped
1 can 28oz. tomato pure imported
1 pound half Rigatoni use De Cecco pasta if you find it
1/2 pound of dried ricotta or Blue Gorgonzola Cheese
1/2 pound fresh bocconcini mozzarella
Directions:
Put the eggplant in pasta strainer and pour some salt over them while tossing. Put a weight on the eggplants and let it drain for 10 minutes. Rinse then squeeze out excess liquid and pat dry.
Heat oil in a large heavy skillet over medium-high heat. Fry eggplant while occasionally stirring until browned. Take a slotted spoon and transfer it all to paper towels to drain.
Keep 2 tablespoons oil from skillet and then sauté the onion with 1/4 teaspoon each of salt and pepper until golden, about 8 minutes. Pour the tomatoes to the eggplants and simmer 5 minutes.
Salt Water by swirling the salt three times around in the pot cook the Mezzi Rigatoni in the boiling pot of boiling salted water until Al Dente, then drain. Now stir together pasta, sauce, and ricotta Salata or the Gorgonzola cheese and fresh mozzarella bocconcini pot. Serve with freshly chopped parsley and grated romano cheese right before eating it.Enjoy
This dish is absolutely delicious, even if you don't really like eggplants it will make you a believer. Typical geographic origin is Sicily and it can be found mostly all over Italy, in many different varieties. Here is one of version.
Any comments regarding this site? Please e-mail:alfredo@spiganantion.com
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
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More on our Subscribe & Save program
In stock.
Processing takes an additional 2 to 3 days for orders from this seller.
Ships from and sold by For The
Price: per piece
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
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