Monday, February 1, 2010

Penne With Salami Does Anyone Have A Good Recipe For Penne Con Melanzane?

Does anyone have a good recipe for Penne Con Melanzane? - penne with salami

This is basically penne with tomatoes, garlic and eggplant?

5 comments:

Tom ツ said...

Penne With Eggplant W.

Evoo
1. January pound eggplant, peeled and sliced 1-inch cubes
2 garlic cloves, minced
2 cups favorite pasta sauce
1 pound penne
3 tablespoons chopped fresh basil leaves
Parmesan

Heat the oil in a frying pan over medium heat. Add eggplant, cook for 7 minutes. Remove the pan from the heat, add garlic, stir play to. Put back on heat and add pasta sauce. You Bake in point.

In the meantime, cook penne according to the type of packaging. Drain, book 1 cup water from pasta. Return pasta to saucepan. Add the mixture of hot penne. Toss by reserved pasta water to desired consistency. Transfer to a plate, spread with basil and Parmesan

murphy said...

From here
... http://www.lacucinaeoliana.com/penne_con

moose said...

Ingredients
2 medium eggplants
Salt and pepper
Olive
3 cloves garlic, peeled and chopped
5 tablespoons finely chopped parsley leaf
2 dried chillies, crumbled
1 x 800g (1.3 / 4 lb) box of peeled tomatoes, or 1.3 kilograms (3 lb) fresh tomatoes, peeled, seeded and chopped
250 g (9 oz) Penne Rigate (best quality available)
150g (5 oz) mozeralla di bufala, fresh grated
120g (4.1 / 2 ounce) freshly grated Parmesan

How:
Eggplant into thin slices, sprinkle with salt and leave them in a colander, allow to drain for a bitter juice for 30 minutes. Rinse and dry.

While they are draining, heat 3 tablespoons olive oil in large skillet and add the parsley, garlic and chilli. Fry for about 5 minutes. When the garlic has to turn brown, tomatoes and cook for 20 minutes. This sauce has a finer structure.

Heat 3 tablespoons olive oil in a frying pan and add eggplant to cover the bottom. Fry both sides until golden brown and crispy. DrainOn paper towels. Repeat until all eggplant is cooked.

Cook the penne in plenty of boiling salted water cook. Drain well, return to saucepan and toss with the sauce, eggplant and grated cheese. Serve immediately

dgos01 said...

Pasta with eggplant, artichokes and peppers (Pasta Melanzane, Carciofi e Peperoni)
Are nowhere as important as vegetables in Sicily, and some vegetables are so popular, or submit a story always like eggplant. They say there are hundreds of ways to prepare. Peppers and artichokes are almost as well-loved and shared. A country kitchen often leads to a small garden called urtu.
1 1 eggplant 1/4-pound, unpeeled, cut in 1 1/2-inch pieces
2 teaspoons salt

2 cups olive oil
4 large shallots, peeled, cut into wedges
1 large red bell pepper
1 / 2 cup black olives, salt-box (such as Kalamata)
2 garlic cloves, finely chopped

2 large artichokes, stems sliced

Or 8 ounces rigatoni pasta tubes

Preheat oven to 400 degrees F. Mix the eggplant 2 teaspoons salt in a large bowl. Turn the eggplant and drain on kitchen paper and 30 minutes. Pat eggplant dry.

Heat the oil in a heavy skillet over medium-medium heat to 350 degrees F. Working in groups, addOil and cook the eggplant until golden brown, stirring occasionally about 6 minutes per batch. Remove using a slotted spoon, transfer of clean paper towels. Reserve 5 tablespoons oil for frying eggplant. Combine shallots and pepper, reserve more than 3 tablespoons oil in a large baking sheet. Roast, until shallots are tender, stirring occasionally for 25 minutes. Place shallots and aubergines in a large bowl. Continue until the skin blackens roasted peppers, about 10 minutes. Wrap in a plastic bag, leave you out for 10 minutes. Peel, seed and pepper seed. Cut into thin strips lengthwise, then into strips and one-half reduced. Add the pepper strips, olives and eggplant in garlic and shallots.

Cook the artichokes in a large pot of boiling salted water until tender, stirring occasionally, about 40 minutes. With tongs, transfer to a bowl, cool. Serve you remove the leaves from artichokes and reserve for another. She chokes removed. Cut artichoke hearts into 1/3-inch in combination with other vegetables. (Is it possible, in 2 hours. Cover and let stand at room temperature.)

The noodles in a large pot of boiling salted wateruntil they are soft, but firm to bite, stirring occasionally. Drainage. Return pasta to saucepan. Add all the vegetables and remaining 2 tablespoons oil reserved eggplant from the pan and stir over medium heat until hot. Season with salt and pepper. Divide the noodles on serving plates and serve.



Makes 4 servings.

red_bilb... said...

You must
• tomatoes. peeled
• Eggplant
• Macaroni
• salted ricotta
• basil finely chopped
• garlic cloves chopped
• Olive Oil
• Salt
Peppermill
When you listed the ingredients, wash and collected eggplant into slices or small cubes, as you prefer. Salt and let stand for 1 hours to allow the juices to drain. Then heat oil, fry garlic until it begins to lightly brown. Boil gently for 15 minutes. Pasta al dente. Meanwhile, dry the eggplant in hot olive oil. Drain the pasta and mix with tomatoes, eggplant and basil. Add the ricotta cheese. Mix well and serve immediately with freshly ground pepper to taste

Alternative Pasta with Eggplant Recipe
Parmigiana with pasta (for 8)
I adapted this recipe in my kitchen from a recipe from Sicily.
Ingredients
1.5 lb eggplant (2 medium)
£ 1.5 of pasta (penne, or anything else that size)
1 cup olive oil for fryingEggplant
2 v. Tea. Oregano (to taste)
3 cups (or about) tomato sauce
1 cup Parmesan cheese, plus 1 / 2 cup snap
Do not peel the stem and wash the eggplant (or remove) salt, then cut into bite-sized pasta. Sauté eggplant in 4 batches, until golden brown, but not much. I use a medium-stick wok, large frying pan, but it will. Every drop of lots in a colander over a bowl, then remove to give a large bowl. Sprinkle a little oregano on top. (To save oil, I use about 1 / 2 cup for the first game. Aubergine Quito to remove with a slotted spoon and drain. I will start the second round with the remaining oil in a wok and add the fat from the first wave of recently. Then again, with many third and fourth. I am left with only a few drops of oil at the end.
The noodles (about 10 minutes taste, but the control is not passed). Drain in a strainer. Add half the eggplant pulp in a large bowl with 1 / 2 the tomato sauce and 1 / 2 cup Parmesan cheese and mix gently. Repeat with the tthe second half of the dough.
Pour batter into the baking pan (nearing completion) to remove and smooth. Sprinkle 1 / 2 cup Parmesan cheese.
Cover with foil and bake at 350 degrees about 30 minutes baking.

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