Hot? Too much for my taste! So what can we put on the table? Today I suggest a delicious cold pasta with eggplants and mozzarella cream. It’s super easy to make and, of course, allows us to get ahead by turning on the stove during the cooler hours of the day. A tasty, flavorful pasta that’s also perfect to bring to work or the beach. Prepare it in quantity because it’s even tastier the next day.
Other cold pasta dishes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Cold Pasta with Eggplants
You can find speck sticks at the supermarket. Alternatively, buy speck cut into thicker slices and first cut them into sticks and then into pieces.
- 10 oz short pasta (any shape you like)
- 1 eggplant
- 3.5 oz speck (in sticks)
- 3.5 oz mozzarella (+ 1/4 cup of its water)
- 2 tbsps Grana Padano cheese, grated (or Parmesan)
- a few leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Skillet small
- 1 Immersion blender
- 1 Pot
- 1 Colander
- 1 Bowl
Preparation of Cold Pasta with Eggplants
Wash the eggplant, pat it dry with a kitchen towel, trim it, and cut it first into slices, then into sticks, and finally into cubes.
Heat a few tablespoons of oil in a pan before adding the eggplant cubes. Sauté them over high heat for five minutes, stirring frequently. Then season with a couple of generous pinches of salt and let them absorb the flavors for another two minutes. Finally, turn off the heat and set aside. Unfortunately, I forgot to take the photo.
Cut the speck sticks into small pieces, then brown them in a small skillet until they are golden and crispy.
Place the chopped mozzarella, 1/4 cup of its water, and the grated cheese into the glass of an immersion blender and blend until you get a smooth and homogeneous cream. Adjust the salt and pepper.
Meanwhile, cook the pasta in plenty of boiling salted water, drain it al dente, and rinse it under cold running water to stop the cooking process.
Transfer it to a bowl and mix it with the mozzarella cream.
Add the sautéed eggplants and crispy speck and gently mix to combine all the ingredients.
Finally, add a fragrance with torn basil leaves and sprinkle with freshly ground black pepper.
Transfer the cold pasta with eggplants to the refrigerator until ready to serve. Enjoy! Paola
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