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Eggplant rolls as usual


the first time we cut the eggplants into slices (max. 1 cm) in length and we fry them. we let them brown on both sides and we drain them on a paper towel.

we prepare the tomato sauce:

put the finely chopped onion and garlic in a saucepan, and when they start to brown, add the tomatoes, which we will crush with a fork and let them boil over low heat.

meanwhile I put the pasta water with salt to boil and when it starts to boil we put the spaghetti and let it boil for 4-5 minutes then we drain them and mix them with 3/4 of the sauce and 2-3 tablespoons of grated ricotta.

put a slice of eggplant on a plate, which we will put with a spoon and a spaghetti fork (enough to close the roll), a little ricotta on top of the spaghetti and close the roll with a toothpick and so on for each slice of eggplant in part.

after we made all the rolls we took a tray and greased the bottom with tomato sauce then we put the eggplant rolls that we greased with tomato sauce, we sprinkled them with grated ricotta and we put a basil leaf (mine was frozen and it I crumbled on top).

put the tray in the oven heated to 180 ° -200 ° until nicely browned.

they are served hot.


Sicilian eggplant rolls

The recipe for Sicilian aubergine rolls, a full-bodied and tasty first course, in which fried aubergines keep a stuffing of pasta topped with tomato and cheese.

Gli Sicilian eggplant rolls, are a full-bodied first course inspired by a famous Sicilian dish, pasta alla Norma, but here the aubergines, instead of being amalgamated into small pieces in the pasta, act as caskets that contain spaghetti seasoned with a fresh tomato sauce, not before being fried in plenty of hot oil of course. Everything is then baked to make this dish even more delicious.

A recipe that can enclose in a single bite all the taste of this wonderful island, not a light dish for sure, but perfect for big occasions.

If you are not in a hurry, once you slice the aubergines you can salt them and put them under a weight for about 30 minutes in order to make them lose water, this operation makes the aubergines less bitter, after the indicated time clean them with salt and dab them well before proceeding. to fry.

You can also season the pasta with a fresh tomato sauce (prepared with about half a kilo of tomatoes), especially if you prepare this dish during the period when the tomatoes are abundant and juicy and rich in taste.

Use a nice baking sheet in such a way that, once the rolls are baked, you can bring them directly to the table.

If they roll, keep them in the fridge, they will keep perfectly for 1 or 2 days, when you want to eat them, you just need to heat them in the oven for a few minutes and they will be as good as just made.


PASTA WRAPS AND SICILIAN FRIED EGGPLANTS

Ingredients

1 liter of tomato puree

100 grams of grated Parmesan cheese (and / or Sicilian pecorino cheese, if you like)

fresh basil, enough

extra virgin olive oil, enough

olive oil to fry, enough

salted or baked ricotta (or parmesan or pecorino), enough

Procedure

Pasta rolls and fried aubergines in Sicilian style

Pasta rolls and fried aubergines are easy to prepare. I suggest you prepare both the tomato sauce (so that it has time to cool) and the fried aubergines a few hours in advance (so they will lose some excess oil).

Wash the aubergines, remove the ends and cut the aubergines into slices about an inch thick: put them in a colander and lightly salt them. Let them rest for at least an hour so that they lose some of the vegetation water, then dab them carefully to absorb moisture. This will make the frying drier.

Pour the olive oil into a pan (I use the wok, which guarantees perfect immersion frying) and fry the aubergines until golden. If you prefer, you can also use a high oleic peanut or sunflower oil: I normally use them for frying, but when it comes to aubergines or zucchini I prefer olive oil.

Prepare the tomato sauce: put in a saucepan the extra virgin olive oil and the garlic clove: brown the garlic over low heat, then add the tomato sauce, plenty of fresh basil, a pinch of sugar if you like and the its. Cook over low heat and covered for about 15-20 minutes, then remove the garlic.

Preheat the ventilated oven to 200 degrees. Boil the spaghetti in plenty of salted water and drain it extremely al dente (the important thing is that they are cooked enough to roll them). Season the pasta using three quarters of the tomato sauce and cream with plenty of grated Parmesan cheese (and / or pecorino cheese if you like strong flavors).

Arrange the eggplant slices on the work surface, fill them with a fork of spaghetti (roll them on yourself with the help of a spoon and fork) and roll the aubergines so that the spaghetti does not come out. Put the rolls in a baking tray sprinkled with a little tomato sauce. Continue for all the rolls of pasta and fried aubergines in Sicilian style. Spread the advanced tomato sauce over the pasta and aubergine rolls and sprinkle with a little Parmesan or pecorino cheese and fresh basil.

Preheat the oven to 180 degrees static and bake the rolls of pasta and fried aubergines for 15 minutes or until the surface of the rolls is au gratin. Once cooked, sprinkle the rolls of pasta and fried aubergines with parmesan cheese or, better, with salted or baked ricotta, decorate with a few fresh basil leaves and serve immediately. Bon appetit!

THE MATCHING: Etna Rosato Doc, Baron of Villagrande. A wine that is born on volcanic soils in the municipality of Milo. Obtained from the Nerello Mascalese and Carricante vines, it is a very drinkable product, easy to approach, fresh and fruity (orange and grapefruit) that are consistent with the palate. The combination with the acidity of the tomato enhances its flavor. To be served fresh, at a temperature between 10 and 12 degrees.


Ingredients

Prepare the tomato sauce by cooking the puree or the pulp, reduce and then season with salt, sugar if necessary, add a good drizzle of oil and fresh basil.

Peel and slice the aubergines, just under 1 cm thick.

Brush the aubergines with a little oil, do not salt them and spend a few minutes under the oven grill, first on one side and then on the other. As an alternative to the oven, cook them on the gas in a non-stick grill, in this case you will brush them after cooking with an emulsion of water and oil.

Spread a little tomato sauce, a piece of mozzarella and a little grated salted ricotta on each slice.

Roll up the rolls, spread a little sauce on the bottom of the baking dish and place them inside with the closure facing down, fill it all, in fact they will have to be fitted together to keep them closed.

Sprinkle with tomato, add a few pieces of mozzarella and a handful of salted ricotta.

Bake at 180 ° C for 20 minutes in ventilated mode or microwave for 10 minutes at maximum temperature.

The aubergines are ready, you can serve both hot and stringy and at room temperature.

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Make the recipes of the blog and send me your photos, I will be proud to share them on my social pages!

If you liked this recipe, see also:

You could assemble the rolls to the Norma of grilled aubergines even in advance, store them in the fridge and cook them in the microwave shortly before bringing them to the table.


Preparation

Cut the aubergines into fairly thin slices after washing them.

Put the sliced ​​layers in a bowl, sprinkling each layer with salt.

Let stand for about 1 hour, then rinse and squeeze well.

In a frying pan, brown the garlic in the evo oil, then add the tomato puree and remove the garlic. Season with salt and pepper.

Let cook over low heat for about 30 minutes after adding 5 basil leaves.

Cook each slice of eggplant on the grill or on a hot plate for about 3 minutes per side.

Arrange a piece of mozzarella, a strip of ham, a teaspoon of ricotta and a basil leaf at one end of each eggplant slice. Roll each slice into a roll, if you want you can close them with a toothpick or food twine.

Pour a layer of tomato sauce into a baking dish.

Arrange the rolls previously created in the baking dish and pour over another tomato sauce. Sprinkle with grated cheese.

Place in a hot oven at 180 degrees for about 10-15 minutes. You can serve the eggplant rolls both hot and cold and perfume them further with a few fresh basil leaves.


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Eggplant Rolls Heart of 'Nduja and olive oil

Eggplant rolls with 'nduja heart preserved in olive oil in a 314 ml glass jar. Eggplant rolls are a great side dish to enjoy on any occasion. Delicious is the heart of Calabrian 'nduja inside them that gives character to this product. Ideal on pizza, recommended to prepare pasta to the norm or other first courses based on aubergines.

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& # 039Nduja Calabrese Piccante.

FORMAT: 314 ml
NET WEIGHT: 280g
TYPE OF OIL: Olive oil

BASIC INGREDIENTS: Sliced ​​aubergines (61.1%), 'nduja, olive oil, sweet and hot pepper, salt and wine vinegar.

TRANSFORMATION AREA
: Italy - Calabria - Bisignano (CS)

informazioni
: The jar contains rolled eggplant slices stuffed with 'nduja in the center. The aubergine is wrapped, as in a hug, in a warm heart of 'nduja. The bitter meets the spicy in a vortex of flavor and taste that will lead you to make the 'bis' directly with the fork in the jar.

STORAGE METHOD: After opening the package of Calabrian aubergine rolls, you must always add the olive oil until the product is covered. After opening, keep the jar in the fridge.


EGGPLANT WRAPPING TO THE STANDARD. (ALESSANDRO'S RECIPE)

Today for our column & # 8220Panza e Prisenza & # 8221 we offer you a typically Sicilian recipe, which was given to us by our dear Alessandro Amico. Gli & # 8220INVOLTINI DI MELANZANE ALLA NORMA & # 8221

This recipe comes from a first course that marked the history of Italian catering. It is a very famous dish and thanks to our restaurateurs abroad it is still known and appreciated all over the world and takes its name from the & # 8220Norma & # 8221 the great work of Vincenzo Bellini & # 8221 and which Italy has paid homage to. the same name for this delicious first course.

Eggplant roll, is a very popular food in all restaurants.
Thanks to its aroma and timeless taste, it is prepared especially during this period with fresh seasonal tomatoes and aubergines.

INGREDIENTS
250 gr of Spaghetti
2 Medium black aubergines
Seed oil
500 gr of Tomatoes
1 clove of garlic
1 tuft of basil
Salted ricotta
Olive oil
Its

Wash the tomatoes and boil them until the skin is easily removed. Now pass them with the pass and set aside.

Cut the aubergines long and put them in a bowl full of water and salt for about 30 minutes. Drain the aubergines, dry them and then fry them.

Once fried, let them drain and rest for a few hours so that they drain all the excess oil.

In a non-stick pan, brown a clove of garlic. When it is well browned, add the tomatoes previously passed, add a little salt a few basil leaves and squeeze a little. As soon as your sauce is ready, let it cool.

Put a pot of water and salt on the fire and bring to a boil. As soon as it is ready, add the spaghetti. Drain well, pour into the sauce and mix.

Add a little salted sheep ricotta so that it takes on more flavor and binds better.

As soon as you have everything ready, take a slice of aubergine, place it on a plate and place it in the center, helping yourself with a fork, some spaghetti already amalgamated. Roll the eggplant slice on itself and here is the roll ready.

Proceed in the same way with all the other slices of aubergines and gently place your rolls on the bottom of a baking sheet and before baking put a tablespoon of sauce on top of each roll.

Bake at 180 degrees for about 30 minutes. As soon as they are cooked, take them out of the oven and before serving, grate another salted ricotta on top and decorate with some fresh basil leaves. & # 8221 (Photo by Alessandro Amico)


Eggplant rolls with bucatini, & # 8220 snack & # 8221 perfect after the sea

In Sicily there are two irrefutable truths. The first is that aubergines are good in any way you prepare them, the second, (which will make some people turn up their noses) is that there is no other way to cook them than to fry them thanks to the & # 8220couraggio & # 8221 of Sicilian women who, always indifferent to the summer heat, challenge red-hot pans and boiling oil, becoming real & # 8220heroines & # 8221.

Once the aubergine touches the golden surface of the oil, a magic is created that is difficult to explain to those who think they can match its taste and consistency with alternative cooking methods. In fact, the grill or oven leaves this vegetable, typical of the Sicilian summer, pale, soft and not very tasty, unlike the gold color, the crunchy texture and the unsurpassed taste given by the frying, certainly more caloric, but also more satisfying.

For this reason, we break the delays, and convince ourselves that if we want to prepare the parmigiana, la caponata and all Sicilian dishes that have aubergines as their main ingredient, we must, inevitably, be willing to fry them. Once we accept this reality, we can unleash our creativity in the kitchen. In this case preparing, for example, tasty eggplant rolls stuffed with bucatiniwhose taste will reward you with the fatigue and sweat that will cost you the frying of aubergines, especially if you enjoy them, as tradition dictates, cold return from the sea.

This is a typical first course of the Sicilian tradition, very tasty and savory in which the eggplant slices, after being fried, are stuffed with pasta (usually bucatini or ziti) topped with tomato and cheese and then rolled up to form rolls, which will be au gratin in the oven to make their surface crispy and the filling flowing.

In particular from the virtual pantry of InSicilia, l & # 8217e-commerce of typical Sicilian products to buy online and receive comfortably at home, we recommend the durum wheat semolina snacks Alberto Poiatti which with their roughness are perfect for capturing the past Rustica of tomato at the Basilica Alberto Poiatti , with its intense red color and a creamy and velvety texture worthy of the best homemade preserves. Then add the salted ricotta,a hard cheese suitable for grating, flaked, with a sweet but slightly sour taste, made with pasteurized sheep's whey. The consistency of the dough is compact, semi-hard pasty with a white color, the crust that encloses it is natural, due to the processing and a generous piece of First Sicilian Salt Cheese produced with pasteurized sheep's milk. After about 2 days from production it is put in brine for 48 hours and then dried for about 20 days and finally packaged which will add an extra touch to your rolls of which, below, we offer you the simple and tasty recipe.


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