Best 4 Riccioli Con Melanzana E Mozzarella Recipes

RICCIOLI CON MELANZANA E MOZZARELLA

Steps:

• Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
• Rinse them, pat them dry, and dice them finely.
• Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
• Add the eggplant and cook, stirring, for 5 minutes.
• Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
• While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
• Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
• Serve at once, with more Parmigiano for those who want it.

ANTONIA'S PASTA ALLE MELENZANA (EGGPLANT PASTA)

Steps:

• Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
• In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
• When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
• In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well.
• To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)

Steps:

• Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
• Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
• Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

LINGUINE ALLA MELANZANA (AUBERGINE PASTA)

Steps:

• Cube aubergine (~1cm).
• Boil pasta according to package description.
• Heat olive oil until very hot and add aubergine cubes. Let cubes fry until lightly/medium brown and crispy (5-10 minutes).
• Add garlic cloves and stir.
• Reduce heat and add creme fraiche.
• Salt and pepper to taste.
• Add chopped fresh basil. (If you like add 1 tsp butter to sauce).
• Drain pasta and mix with aubergine sauce.
• Garnish with parmesan and basil leaves.