multicolored tagliatelle with fresh sauce
single courses from Italy - Puglia
1 hour 10 minutes
translated by Italian with
Parmesan cheese is a typical dish of the south, what I propose is the barese version. It can be a single dish or served in mini-portions as an appetizer.
Cut the sliced onion and fry with a spoonful of oil in a deep pot, which will contain the liter of sauce.
When the onion begins to garnish, add one liter of sauce, a pinch of salt and cook for 30 minutes (it will be very liquid, in fact the cooking will continue in the oven)
After washing and removing the peel of eggplants and slicing them to 1/2 cm
Soak the eggplant slices with the flour and then with the egg banged
Heat the frying oil in a large frying pan. Once hot, fry the sliced sliced eggplant. When the aubergines are golden, pour the excess oil over the absorbent paper.
In a baking tray, pour a base of tomato sauce with a ladle. Spread a first layer of fried eggplant, mozzarella and mortadella, parmesan cheese and grated roman
Cover with a saucepan and repeat the layers until the end of all eggplant. The last layer will be covered with the remaining sauce and grated Parmesan cheese.
Place in oven at 180 for 40 minutes. Cut the sliced parmesan cheese and serve hot