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Montalbano noodled pasta

ingredients

servings

8

Semolina pasta

600 oz

Aubergine

2 unit

Ground beef

350 oz

Eggs

2 unit

Pecorino cheese

200 oz

Pork mortadella

150 oz

Caciocavallo

350 oz

Basil

2 leafs

Tomato paste

2 spoons

Tomato sauce, without salt

1 and 1/2 fl oz

Pecorino cheese

100 oz

White wine

1/2 glass

Extra virgin olive oil

to taste

Iodized salt

to taste

Pepper

to taste

first courses from Italy - Sicilia

Montalbano noodled pasta

Montalbano noodled pasta

with meat with gluten with eggs with lactose source of B vitamins high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour 50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Montalbano noodled pasta

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

Montalbano noodled pasta step 1

step 1

Cut the 2 eggplant into cubes and pour in salt in a colander for about 50/60 minutes.

Montalbano noodled pasta step 2

step 2

Cut Pecorino (or Tuma) and Caciocavallo and place it in the fridge until the time of use.

Montalbano noodled pasta step 3

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.

Montalbano noodled pasta step 4

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.

Montalbano noodled pasta step 5

step 5

Boil the eggs and sliced ​​them into cubes the mortadella and grated pecorino

Montalbano noodled pasta step 6

step 6

Cook the dough (Macaroni or Macaroni T-shirts)

Montalbano noodled pasta step 7

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

Montalbano noodled pasta step 8

step 8

Bake 180 ° C for 20 min. Once golden leave to rest for 5-10 minutes before serving.

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