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Alessi cuisine
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Penne with egg plants and "old"
parmesan cheese(Penne con le melanzane al parmigiano vecchio)
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- 400 grams of penne rigate (a type of short pasta)
- 800 grams of egg plants
- a chopped mixture composed by:
4 garlic cloves
20 leaves of basil
5 spoons of olive oil
½ glass of white wine
a pinch of dried basil
30 grams of butter
50 grams of Parmesan cheese
salt
pepper
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Remove
the stalk of the egg plants and peel them; cut them (along their width)
in quite thick slices and lay them in a strainer sprinkling them with abundant
kitchen salt; leave them one hour and more to clean their vegetation humour,
which is not very agreeable. At the right time take them out (one by one)
from the strainer, shake them very well in order to remove any remaining
salt grains, press them very well to let the humour go out, humour which
can be kept inside and cut them in pieces, not too small. Take a saucepan
with a thick bottom and provided with a good lid, put the oil, the chopped
mixture and the pieces of egg plant: mix them very well by turning them
a little bit, let this stuff boil over a medium heat; the pan has to be
covered with the lid because the ingredients should stew, but take care
that anything would stick on the bottom of the pan, so that you should turn
the stuff as less as possible in order the pan would be covered as long
as possible and anything would disperse in smoke.
At the right time remove the lid, turn the stuff and, eventually, remove
with care any crusts on the bottom of the pan; then add the dried up basil
to strengthen this flavour which distinguishes this preparation, and cook,
always over a medium heat for 10 minutes more, without the lid in order
to condensate the flavour of the preparation, by turning very often and
with care. When the egg plants will start to melt and will get coloured,
bathe them with the white wine, turn and mix them, let evaporate for 5 minutes,
then switch off the heat after having tasted the stuff (if necessary add
some salt, but probably the preparation does not need it, also because the
egg plants have to be sautéed with the Parmesan cheese). Cook the
pasta and strain it "al dente", put a knob of butter in a frying
pan together with 4-5 spoons of egg plants sauces, then pour the pasta and
some spoons of its cooking water in order to facilitate the mixing, then
a "dusting" of Parmesan cheese and one of black pepper; turn very
quickly the pasta in the frying pan and serve immediately in the plates
covering with some other Parmesan cheese. |
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