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Pasta to the standard

ingredients

servings

4

Spaghetti

300 grams

Aubergine

1 unit

Diced peeled tomatoes

400 grams

Cacioricotta

100 grams

Peanut oil, for frying

400 grams

Extra virgin olive oil

to taste

Iodized salt

to taste

Basil

3 leafs

Garlic

1 wedge

first courses from Italy - Sicilia

Pasta to the standard

Pasta to the standard

vegetarian with gluten with lactose with nuts high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta to the standard

A first simple and tasty, typical of the Sicilian tradition.

Pasta to the standard step 1

step 1

Cut the aubergine into slices of 0.5 cm thick, place in a colander, sprinkle with salt and leave for a couple of hours, cover with a dish or a weight, to remove excess water.

Pasta to the standard step 2

step 2

Rinse them thoroughly with running water and dry them with a cloth dampened.

Pasta to the standard step 3

step 3

Fry the peanut in hot peanut oil, when golden brown, drain them with a foam and put them in a plate covered with absorbent kitchen paper, to eliminate excess oil.

Pasta to the standard step 4

step 4

Then cut the slices into strips. Except you cook the tomatoes peeled with an oil wire and a clove of garlic.

Pasta to the standard step 5

step 5

Crush the tomatoes with a fork and continue cooking on a slow fire for about twenty minutes, salted, add some fresh basil leaves and finally fried eggplants.

Pasta to the standard step 6

step 6

Bake spaghetti in plenty of salt water. Drain and season with the aubergine sauce. Apply and finish with a cacioricotta grated cheese.

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