Today, risotto-style pasta with eggplants and mussels – a very tasty main dish that’s easy to make and a true delight for the palate.
The EGGPLANTS are a versatile summer vegetable that should always be eaten cooked to remove the solanine, which would otherwise make the food extremely bitter and indigestible.
The eggplants become a creamy sauce that blends with the tomato while cooking the pasta, together exalting the MUSSELS in a burst of great goodness!
I used just one EGGPLANT, but it was quite plump, and then I removed the mussel shells because the usual teenager would have complained, but even he appreciated it this time…
This main dish is wonderfully delicious, give it a try!!! P.S. The photo doesn’t do justice to its goodness because, while joking and taking pictures, I ended up eating the pasta and sauce…
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to all and free on WhatsApp with no 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!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
RISOTTO-STYLE PASTA WITH EGGPLANTS AND MUSSELS
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients for RISOTTO-STYLE PASTA WITH EGGPLANTS AND MUSSELS
- 10.5 oz rigatoni
- to taste salt and pepper
- 1 eggplant (Or 2, depending on size)
- 14 oz cherry tomatoes
- 2.2 lbs mussels
- 1 clove garlic
- to taste parsley
- to taste extra virgin olive oil
- to taste vegetable oil (for frying)
Tools for RISOTTO-STYLE PASTA WITH EGGPLANTS AND MUSSELS
#ADV
- Saucepan
- Frying Pan
- Knife
Preparation for RISOTTO-STYLE PASTA WITH EGGPLANTS AND MUSSELS
Clean and scrub the mussels well to remove impurities on the shells and pull out the seaweed.
Wash them well under running water and place them in a large pan.
Cover and let them open over medium heat, stirring the pan occasionally.
Once cooked, remove the shells and set aside the mussels for the final seasoning.
Wash, dry, and remove the stem.
Cut the eggplant into slices about 0.4 inches thick, then into cubes.
Fry them in vegetable oil, allowing them to brown on all sides to get tender and well-cooked food.
Drain from the cooking oil and let the excess oil absorb on kitchen paper.
To prepare the seasoning for RISOTTO-STYLE PASTA, in a large pan, add a small amount of extra virgin olive oil and let the garlic turn golden.
Remove it, then add the CHERRY TOMATOES, washed and halved.
Cook over moderate heat for 4-5 minutes, then add the fried eggplant cubes.
Season with salt and pepper.
Mix the sauce well, adding the shelled mussels.
Pour in the pasta, adding a ladle of hot water when necessary, and cook it according to the time indicated on the package.
During cooking, the ingredients blend together, creating a savory and delicious cream that envelopes and enhances the pasta.
Taste to check the risotto-style pasta with eggplants and mussels and once cooked, proudly serve it at the table!
Wow guys, it’s so good…. enjoy your meal!
Annalisa
Tips and Notes
COOKING PASTA LIKE RISOTTO means cooking the pasta directly in the sauce, adding a little hot water.
It clearly derives from the cooking method we use for risottos and is a bit longer than the usual boiling in salted water.
It’s a way to cook macaroni, penne, and other shapes that absorb all the flavors of the sauce, creating a very tasty dish, and is quite different from the typical final tossing or mixing of the pasta before plating and serving to guests.
COOKING PASTA LIKE RISOTTO allows the starch to bind with the already combined condiments.
The classic method is as described, adding the raw pasta and letting it cook over time.
Some prefer to quickly blanch the pasta for a few minutes before transferring it to the sauce to finish cooking.
Some add hot vegetable broth; I prefer to add only hot water, but I’m not a chef…
Clearly, you can use all types of pasta, from durum wheat to whole-grain: I personally have limited myself to classic rigatoni, penne, and pennette but am open to the world ^_______^!
To prepare the best RISOTTO-STYLE PASTA, it’s very important to use high-quality pasta and cook it perfectly.
Pasta, especially the one made with semolina of durum wheat, if undercooked, remains raw inside, and digestive juices struggle to break down the poorly hydrated starch. Conversely, if the pasta is overcooked and too hydrated, it’s slippery and quickly passes through the stomach, potentially causing indigestion.
What sauces to prepare for cooking pasta like risotto? Well, for COOKING PASTA LIKE RISOTTO, sauces based on vegetables like zucchini, eggplants, peas, mushrooms, which “melt” and add creaminess to the sauce, are delicious, but you can really experiment and create amazing and delicious dishes with many other ingredients.
A simple and tasty idea can be to make a sauce with a bit of chopped shallot, sun-dried tomatoes, raspadura of Parmesan, and plenty of fresh basil torn with your fingers… #delicious!
COOKING PASTA LIKE RISOTTO doesn’t have unanimous support; in fact, I’ve read many negative comments, but also famous chefs who experiment and create dishes with this cooking method, like Igles Corelli and Moreno Cedroni.
This method requires a MUST of very high-quality pasta, SIGNIFICANTLY longer cooking times, and CONSTANT ATTENTION… and perhaps that’s why it isn’t widespread and advertised! P.S. If you have time and want to read about how famous chefs handle pasta and experiment with different cooking methods, search the web for DAVIDE SCABIN’S AMATRICIANA IN A PRESSURE COOKER….
ALSO WATCH
SPAGHETTI WITH EGGPLANTS AND PEPPERS
TROFIE WITH SHRIMPS AND ORANGE
CALAMARATA WITH RED MULLET FILLETS
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° RECIPES… Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s page on page Facebookto not miss any recipe or special and to comment with me on the various preparations!!! Copyright © 2018 Annalisa Altini, All rights reserved.
SOURCES https://www.fondazioneveronesi.it/ — https://www.lacucinaitaliana.it/ —
