multicolored tagliatelle with fresh sauce
first courses from Italy - Sicilia
Montalbano noodled pasta
Montalbano noodled pasta
ready in
1 hour 50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
In the oven he was holding a baking tray with four portions of noodled pasta, worthy of the Olimpo, eating two portions, from The Terracotta Dog, Commissioner Montalbano
preparation
step 1
Cut the 2 eggplant into cubes and pour in salt in a colander for about 50/60 minutes.
step 2
Cut Pecorino (or Tuma) and Caciocavallo and place it in the fridge until the time of use.
step 3
Put the eggplant cubes under the water to remove the excess salt from the oven by placing them in a wipe and, when they have lost all the water, fry them.
step 4
Grate the ground meat, smooth with wine and let it evaporate, then add the tomato concentrate. Add the tomato sauce stretch with 500ml of water. Let it cook very low for 1h and a half.
step 5
Boil the eggs and sliced them into cubes the mortadella and grated pecorino
step 6
Cook the dough (Macaroni or Macaroni T-shirts)
step 7
Combine sauce with pasta and all ingredients, except grated pecorino cheese. Decorate with salt and pepper. Mix well and pour into a grated pan. Grated pecorino parasols
step 8
Bake 180 ° C for 20 min. Once golden leave to rest for 5-10 minutes before serving.