This is a particular Italian recipe. It is simply made of mousse of aubergines and scamorza, but its taste is delicious. I use the pasta called Paccheri, it is a type of pasta typical of Naples and its shape is that of a large hollow tube. I use fresh and sweet aubergines in order to obtain a good first course. In particular what I prefer of this recipe is the pieces of scamorza over the aubergine that made a sort of spicy crust.
INGREDIENTS (for 6 people):
4 Large aubergines
400 g of Paccheri (type of pasta)
250 g of Scamorza (soft, stringy pear-shaped Italian cheese)
4 Tablespoons of extra virgin olive oil
20 g of Parmesan
Salt
Pepper
Butter for the baking pan
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
WINE: Riviera Ligure di Ponente Vermentino Doc (White Wine)
PREPARATIONLet salted water boil for Paccheri. When the water boils add the Paccheri
and cook it as indicated on the packaging. In the mean time clean, peel and cut in small cubes the aubergines. Preheat in a pan the extra virgin olive oil, then add the aubergines and let them cook for about 10-15 minutes or until they become slightly brown.
When they are ready, place them over a kitchen paper in order to eliminate the oil in excess. Now divide the aubergines in two parts, then liquidize one part in order to produce a sort of mousse
and use the other to garnish. Cut the scamorza in small pieces.
When the Paccheri are ready drain them and place them over a towel as shown in the picture below.
Preheat the oven to 180° C.
Now fill the paccheri with the mousse of aubergines and place them in a buttered baking pan and make a layer with the stuffed paccheri. Put over the layer of paccheri the other part of aubergine, the pieces of scamorza and the Parmesan.
Bake for 20 minutes until the surface become golden.
Serve hot.
This is the result:
BUON APPETITO!
Labels: aubergines, first course, paccheri
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