Sicilian Anelletti With Eggplants – Vegetarian Mood

Vegetarian food does not mean tasteless or non-traditional. Just think that the basis of the Mediterranean diet consists in fruits, vegetables, grains and legumes, of course beside meat and fish, but always in smaller quantities. Today I want to introduce one of my favorite recipes typical of traditional Sicilian cuisine. Extra tip: use only organic product.

I want to spend some words to explain the origin of the traditional Sicilian cuisine. It is the culinary expression developed in Sicily since ancient times and is closely linked to the historical, cultural and religious events of the island. Since the time of Ancient Greece has developed a specific style of cooking habits that over the centuries has been enriched by new tastes and new dishes, following the historical events of the Mediterranean island.
So this is a regional food culture that tracks and shows contributions of all cultures who have settled in Sicily in the last two millennia, passed down from generation to generation as well as in literature, reason that explains why some recipes of ancient origin, they are still frequently prepared and served at the table.

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Ingredients for 4 people:

320 g Anelletti Siciliani (Typical Sicilian Pasta from a shape of a ring)

200 g Caciocavallo cheese

1 pinch of salt

30 g breadcrumbs

40 g grated Parmigiano cheese

For the dressing:

400 g Tomato puree

20 g EVO

600 g Eggplants

1 clove garlic

1 pinch of salt

1 pinch of Black pepper

5 basil leaves

Preparation:

Start by taking a pan with large bottom: pour the oil and brown far the garlic, then pour the oil flavored and take off the garlic glove. Then add the tomato puree with salt and pepper.
Cook over low heat for 25-30 min. Add the leaves of basil. At the sometime the sauce is cooking, cut the cheese into cubes and keep it aside.Then wash, dry and clean the eggplants .Cat them into slices of about 0.5 cm then cut them into small cubes.Take a pan with high sides put oil and fry the eggplants. At this point drain and transfer them on a tray.

Now boil the pasta. When the pasta is cooked put it in the pan with the tomato sauce. Mix well the ingredients and the cook for 2 min.

Then turn off the heat and add the eggplants and cheese.

Grease a baking pan, pour the bread crumbs and then fill the pan with the pasta. Sprinkle with grated Parmisan cheese and bake in oven preheated to 230 ° for 5 min.
Remove from the oven, rest for few minutes and serve.

 

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