Eggplant Bundt Cake with Tagliatelle and Sausage.
A very rich dish for Christmas or New Year’s lunch.
A bundt cake that you can prepare in advance and always have ready.
It belongs to the class of stuffed baked pasta.
Very easy to make and also very economical

Recipes designed for you:

Difficulty: Medium
Cost: Economical
Rest time: 10 Minutes
Preparation time: 3 Hours
Portions: 8
Cooking methods: Electric oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

640.27 Kcal

calories per serving

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Energy 640.27 (Kcal)
Carbohydrates 38.46 (g) of which sugars 5.56 (g)
Proteins 31.15 (g)
Fat 41.65 (g) of which saturated 8.29 (g)of which unsaturated 11.11 (g)
Fibers 8.78 (g)
Sodium 820.24 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

for tagliatelle

3/4 cups flour (The one you use)
1 1/4 cups durum wheat flour
3 Eggs
2 tbsp extra virgin olive oil
2 tsp Salt
as needed Water
2.2 lbs eggplants
as needed Seed oil
1.75 oz onion
2 leaves bay leaves
as needed Sage
1 sprig rosemary
as needed Extra virgin olive oil
10.5 oz ground beef
14 oz Sausage
7 oz Smoked provola cheese
4 1/4 cups Tomato sauce
1.75 oz White wine
3/4 cups Parmigiano Reggiano DOP (grated)

Eggplant Bundt Cake with Tagliatelle and Sausage

Tools

Eggplant Bundt Cake with Tagliatelle and Sausage

Frying pan
Bundt pan 10.25 inches.
1 Pot
1 Colander

Preparation of Eggplant Bundt Cake with Tagliatelle and Sausage

Prepare the sauce: in a wok, place chopped onion, rosemary, sage, bay leaves, and a little extra virgin olive oil.
Gently sauté.
Meanwhile, remove the casing from the sausage, and
mix it with the ground beef.
When the onion is golden, add the ground meat and sausage, and stir until they change color, then season with pepper.
Adjust with salt and let it simmer with white wine.
Let the alcohol evaporate.
Then add the tomato sauce.
Place a splash guard, lower the heat, and cook for 1 hour. Meanwhile, you can make homemade tagliatelle.
While the sauce is cooking, let’s make the tagliatelle:
knead the 2 flours with the eggs, oil, and a pinch of salt.
Form a ball, cover it with plastic wrap, and let it rest for 15 minutes.
After the time has passed, divide it into 4 pieces to make it easier to work with.
Pass it through the pasta machine, starting from the thickest setting to the thinnest.
and finally through the tagliatelle setting.
Spread them out on a previously floured tray.
Now let’s move on to the eggplants.
Choose whether you want to fry or bake them.
In any case, you need to slice them, and if you decide to fry them, you must salt them and let them rest for 30 minutes,
Afterwards, rinse them and pat them dry with a cloth. Then fry them in plenty of seed oil.
Besides the slices, you’ll have some trimmings, fry them separately, we’ll use them to enrich the filling.
Chop the smoked provola.
Now you have everything ready, it’s time to form the bundt cake.
Line the pan, covering both the external sides and the central part.
Cook the tagliatelle for just 1 minute.
then drain them and put them in a large pot, add the sauce, smoked provola, plenty of grated parmesan, the fried eggplant pieces, and gently mix everything.
stuff the bundt cake, and cover the top with slices as well.
.
Bake for 15 minutes at 350°F with convection.
After the minutes are up, you can turn it upside down on a serving plate and decorate with pesto sauce and parmesan.
Bring it to the table on a serving plate.
Here is your Eggplant Bundt Cake with Tagliatelle and Sausage ready