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
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!!!!!