As well as the potatoes, the eggplants are very ductile and lend themselves well as well as for different preparations, even to choreography and tasty presentations. This is the case with this dish. A Classicissima Sicilian pasta presented inside a boat obtained with the outer part of the eggplant. Choreographic precisely, but also exquisite. An alternative way to present a classic Sicilian cuisine. Let's see how to proceed and what it takes to prepare.
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
400 grams of spaghetti
700 ml tomato sauce
Salt, pepper and E.V.O. oil Taste
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To prepare our eggplant boats to the Sicilian, we must start by cutting in two the same for the sense of length, then etch them so as to obtain some cubes of pulp that we will keep aside and finally empty. Once the preparation phase is finished, we lay the boats so obtained on a baking sheet lined with parchment paper, saliamole, pepiamole and add a drizzle of oil, then we supply, in oven preheated to 250 °, for 15 '. While the boats cook in the oven, put the cubes of pulp in a pan with a drizzle of oil, salt and pepper and let them jump for 5 '.
We cook the pasta, in abundant salted water, for half the time indicated in the package.
As soon as the eggplant pulp is well golden, let's put it aside. Bake the boats and drain the pasta. In a boule We put the spaghetti, the cubes of eggplant, the mozzarella cut into cubes and a lot of tomato sauce enough to amalgamate everything. Mix well and prepare for the next step.
We fill the boats with the pasta, add a little ' pepper and we supply at 190 ° for 15 '. After cooking time, bake and prepare to serve..
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____
Lay the boat in the center of the dish, cospargiamone the surface with a little tomato sauce, sprinkle with grated cheese and complete with some leaves of fresh basil.
Enjoy your meal!!!!!