Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients (for 2 people) :
-2 medium aubergines sliced width-wiseMethod: Slice the aubergines width-wise, and sprinkle them with rock salt as you layer them to ‘sweat’ in colander.
-Basil (12 leaves – fresh)
-2 cloves of garlic
-2 medium shallots
-150ml corn oil/mild olive oil for frying
-20ml Extra virgin olive oil
-400g of Garofalo Mezze Maniche
-200g salted ricotta (if unavailable, use half parmigiano and half pecorino romano)
Place a weight on top of the colander and allow at least half an hour for the excess water to drain from the aubergines.
Pat them dry afterwards and fry them in corn oil/light olive oil.
Rest the fried aubergines in absorbent paper and slice in strips (1/2 cm width).
Slice 2 medium shallots and sauté in a pan with 2 TBS extra-virgin olive oil, add the tinned tomato and let the sauce reduce to a jam like consistency.
When the sauce is ready, add the aubergines, mix well, add the finely chopped basil and the grated salted ricotta (or parmesan /pecorino).
If the sauce is a little too dense, add – before the cheese - half a ladle of boiling water and mix well, drain the pasta and serve at once.
To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.
Once the pasta is cooked, spoon out the sauce and enjoy!