Saturday, May 01, 2010

Involtine Di Melanzane Con Capelli D'angelo

...which is basically a fancy name for "eggplant rolled around angel hair pasta and topped with sauce and cheese."

And it is DELICIOUS! I LOVED it. It was really good. It's also much quicker than it sounds. I grilled the eggplant on my Griddler so it didn't take much time at all. I would definitely make this again.

Now, I'm not sure where the garlic is in this recipe because it's in the ingredients but not the procedures. I chopped up some fresh garlic and tossed it in with the pasta, which I think was the right thing to do because it was excellent. OH! And we had this with Pan Catalan, yummy as always.

eggplant

Involtine Di Melanzane Con Capelli D'angelo
Tyler's Ultimate on the Food Network

3 eggplants
2 cups olive oil -- to fry the eggplants
2 tablespoons butter
3 tablespoons freshly grated Parmesan
pinch sea salt and freshly ground black pepper
12 fresh basil leaves -- roughly shredded
1/4 pound angel hair pasta -- or spaghetti
1 cup tomato sauce -- or passata
1 clove garlic
2 tablespoons caciocavallo cheese

1. Preheat the oven to 350 degrees F.

2. Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into 1/2-inch slices.

3. In a heavy bottomed pan heat some olive oil and fry the eggplant slices for about 4 to 5 minutes (if you prefer a healthier version of the dish, you can grill the eggplants). Place the cooked slices on some paper towels to drain any excess oil.

4. In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste. Add the roughly shredded fresh basil leaves.

5. Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente. Drain. Add the cooked pasta into the big bowl with the butter mixture and combine.

6. Take a small portion of the pasta and place it on top of an eggplant slice. Roll the eggplant around the pasta and place it in an oven-proof dish. Repeat this process with all the eggplants slices.

7. Pour some pureed tomato sauce, or passata, over the eggplant rolls. Place slices of cacioavallo on the top. Finally cover the dish with more freshly grated Parmesan.

8. Place the dish in oven for around 20 minutes, or until sauce is bubbly.

Servings: 4

No comments: