Riccioli Con Melanzana E Mozzarella Recipes

RICCIOLI CON MELANZANA E MOZZARELLA

Steps:

• Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
• Rinse them, pat them dry, and dice them finely.
• Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
• Add the eggplant and cook, stirring, for 5 minutes.
• Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
• While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
• Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
• Serve at once, with more Parmigiano for those who want it.

PASTA MELANZANA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
• Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
• Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

TORTIGLIONI MELANZANA

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
• Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
• Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

ZUCCHINI CON MOZZARELLA

Steps:

• In a large pan, cook bacon just until fat begins to render and bacon softens.
• Add the onion and garlic and cook until onion is tender.
• Place some zucchini in a single layer across the bottom of pan.
• Top with some tomatoes.
• Repeat layering until all vegetables are in the pan.
• Simmer, covered, on medium-low heat, for 5-10 minutes, then turn vegetables with spatula to brown and cook the other side.
• Top vegetables with marinara sauce and cheeses, and continue to cook, covered, for 5-10 minutes more or until vegetables are tender and cheese is melted.