Thursday, February 23, 2012

Lumaconi with Parmesan and Eggplants

The "lumaconi" are a main dish with Parmesan, unusual and very tasty. The main ingredients are eggplant and mozzarella that can be buffalo  or cow mozzarella.

Lumaconi  with Parmesan and Eggplants

For the pasta 
  • Basil ,20 leaves
  • Salt ,3 pinches
  • Parmigiano Reggiano cheese ,120 gr
  • Lumaconi Pasta 500 gr 
  • Eggplant ,two medium 
  • Mozzarella , 400 g
  • Olive oil ,3-4 tablespoons

For the sauce
  • Garlic ,2 cloves
  • Salt ,3 pinches
  • Tomatoes ,1200 g pulp
  • Black Olives ,50 g 
  • Olive oil ,4 tablespoons

Mince the garlic and slice the olives into rings . Fry garlic and olives in a pan .
Add the chopped tomatoes. Simmer the sauce, stirring occasionally with a wooden spoon .
Prepare the eggplant, cut them  rounds about 2 cm thick and then cut into cubes : fry in a pan . 
Once the cubes are fried, drain from the oil and put them  on a plate covered with absorbent paper .Dice mozzarella .
Cook the pasta in salted water, drain it  “al dente”. 
Fill  the lumaconi with some of the sauce and then  season with some . 
Sprinkle bottom of pan with oil and place a layer of pasta, continue with half of  the eggplant and  with the diced mozzarella ,   cut  the basil leaves in half with your fingers. 
Finish with a sprinkling of grated Parmesan cheese . Continue with another layer of pasta to which you add all other ingredients and finish with the sauce .
Bake for 35-40 minutes at 160° C 
Grate  Parmesan cheese on the lumaconi  and serve immediately.

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