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Paccheri sauce, ricotta and eggplant

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A classic Sicilian cuisine is the pasta gravy, ricotta and fried eggplant. Normally served with all the ingredients amalgamated in full respect of the tradition of Trinacria, in some cases can also be presented as a plate of pasta with gravy with a generous spoonful of ricotta and completed with eggplant. But since I'm a "revolutionary", I decided to revisit this classic of my island. In this period, in national TV, it goes very fashionable to break down, recompose, rework and recreate classic dishes and then, driven by this wind and my creative fantasies, I decided to revisit this dish. Let's see how to proceed.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

300 grams of Paccheri
200 ml homemade date tomato sauce
600 grams of fresh ricotta
2 slices of eggplant
2 tablespoons parmesan cheese
Salt, pepper and E.V.O. oil Taste

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Cut the eggplant in slices 1 cm high and take a couple (depending on the size). Tagliamole in cubes of the same size and put them aside. In a frying pan heat two tablespoons of oil then mingle into the eggplant cubes and let them fry saltandole from time to time.

 

 

In the meantime we put on the fire our tomato sauce date and let it heat and, if needed, tighten a little. We also cook the pasta respecting the cooking times indicated in the package. The eggplants will now be ready then we put on a sheet of absorbent paper and let them dry tamponandole gently. Let's prepare the ricotta cream now. In a boule we put the ricotta, the parmesan, a little pepper and a teaspoon of oil.

 

 

We work the cream with a fork until all the ingredients have blended well with each other. Turn off the flame of the tomato sauce date and drain the dough by passing it under a jet of cold water to stop the cooking. We have everything ready and we can prepare to compose the dishes.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

On the base of the dish we spread two tablespoons of tomato sauce date, we take the paccheri and with a spoon or with the help of a sac a few (much faster this last), Riempiamoli of cream of ricotta. Act one by one on the sauce and complete the dish with a few dice of eggplant, a drizzle of oil and a freshly ground pepper.

Enjoy your meal!!!!!





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