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Involtini di Melanzane & Spaghetti

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Involtini di Melanzane & Spaghetti

  • 40 min
  • Medium

Ingredients

Directions

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The Involtini di Melanzane & Spaghetti are a first course of the Sicilian culinary tradition: a reinterpretation of pasta alla Norma, the dish based on pasta and eggplant with an unmistakable flavour. The eggplant slices will first be fried – just like in the preparation of eggplant rolls – and then stuffed with a filling of spaghetti with tomato and cheese, rolled and au gratin in the oven. The final result is an original and irresistible baked pasta dish, with eggplant wrapped around the spaghetti, ideal for Sunday lunch with the family, but also to be served as delicious finger food: adults and children alike will love it.

 

Recipe & Photo courtesy of Giovanna Sireno

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Steps

1
Done

Slice the eggplants, sprinkle them with salt, place them in a colander and let them sit for around 15 minutes.

2
Done

Pat them dry with paper towels, to absorb the water they’ve released.

3
Done

Preheat the vegetable oil in a non stick frying pan.

4
Done

Fry the eggplants until golden, add a sprinkle of salt to each side.

5
Done

As you’re removing the eggplants from the frying pan, place them on parchment paper, and lay them out so that they’re ready for the next step.

6
Done

Bring water to boil, add salt to taste, then add the spaghetti. Cook for a few minutes less than it states on the box. Drain well.

7
Done

Toss the spaghetti back in the same pot, add a light coat of marinara sauce, a drizzle of extra virgin olive, and a sprinkle of ricotta salata.

8
Done

Put a forkful of spaghetti over each eggplant slice, and roll up.

9
Done

Arrange the rolls on a tray.

10
Done

Put a tablespoon of sauce over each one, and a sprinkle of ricotta salata.

11
Done

Bake for about 10 minutes, or until golden.

12
Done

Garnish with basil leaves, and serve! Enjoy! ?

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