The main idea was to use some egg pasta sheets that I had bought to make lasagna during the holidays which were not cooked!
So at first, I thought of making a lasagna with a new filling, then I said I’ll make cannelloni, then I decided to make maltagliati, and the sauce, even though it is summery, crowned the idea!
The ingredients are classic genuine Mediterranean and it is all very easy, even to eat them!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a free recipe channel open to everyone on WhatsApp without notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Still on the theme of FIRST COURSES WITH EGGPLANTS, here below are some other delicious recipes like:
- Difficulty: Easy
- Cost: Economic
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
INGREDIENTS
- 14 oz maltagliati
- 10.5 oz eggplants (cubed)
- 10.5 oz tomato puree
- 3 anchovies in salt (desalted)
- 6.35 oz mozzarella
- as needed seed oil (for frying)
- as needed salt
- as needed pepper
- as needed basil
- as needed grated parmesan
TOOLS
- Casseroles
- Wok
- Chopping Boards
- Colander
FOR THE PREPARATION OF THE NEAPOLITAN MALTAGLIATI RECIPE
but if you prefer, leave it in a pan with a little EVO oil to gently brown.
Then, after washing and cutting them into small pieces, I fry them in seed oil, then drain them on kitchen paper.
In a pan, I put a little extra virgin olive oil with the garlic clove, letting it brown for a few minutes.
I add the fried eggplants and after a quick stir, I add the anchovies, letting them melt, and then the tomato puree, continuing to cook for 15/20 minutes.I cook the pasta in a large, high-sided pot, draining it al dente (if I have dry pasta) and immediately pouring it into the pan with the sauce. With the maltagliati made from the lasagna pasta sheets, the cooking will be instant, I would say….
I immediately add the mozzarella in pieces and some fresh basil torn with fingers.I compose the individual plates and add some grated Parmigiano Reggiano to complete the harmonious taste of this Mediterranean-flavored first course.
Enjoy your meal! Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I also leave you the recipe for a quick and tasty Neapolitan first course
O SCARPARIELLO → https://blog.giallozafferano.it/asilannablu/ricetta-o-scarpariello-ricetta-semplice-e-veloce/
