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 .
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 .
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”.
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 .
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
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