PASTA ALLA NORMA (EGGPLANT PASTA)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving
EGGPLANT TIMBALLO WITH CAVATELLI
Steps:
- Preheat oven to 350 degrees F.
- Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper. Drizzle with oil and season with salt and pepper. Bake in oven until it turns golden brown, about 20 minutes. Remove from oven and let it cool.
- Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge.
- Heat up the tomato sauce in a large saucepan. Then turn off flame. Reserve some tomato sauce for plating in a smaller pot.
- In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain.
- In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well. When hot, stir in the basil chiffonade. Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant. Bake in oven for 4 to 5 minutes.
- To serve, spoon the remaining tomato sauce onto individual plates. Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates. Sprinkle with pecorino and garnish with a basil leaf.
- In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened. Stir in tomato paste and tomatoes with reserved juice.
- Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.
EGGPLANT TIMBALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
EGGPLANT PASTA TIMBALE
Number Of Ingredients 16
Steps:
- 1 Cut the eggplant lengthwise into 1/4-inch thick slices. Sprinkle the slices generously with salt and place them in a colander to drain at least 30 minutes. Rinse the slices and blot dry. 2 Heat 1/4-inch of oil in a large skillet over medium heat. Fry the slices a few at a time until lightly browned on both sides, about 5 minutes per side. Drain on paper towels. 3 Pour the oil into a large saucepan. Add the onion and garlic and cook over medium heat, stirring frequently, until the onion is softened, about 5 minutes. Add the beef and sausage meat. Cook, stirring often, until lightly browned, about 10 minutes. 4 Add the tomatoes and salt and pepper to taste. Cook on low heat 20 minutes. Add the peas and cook 10 minutes more or until the sauce is thickened. 5 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but still very firm. Drain the pasta and return it to the pot. Toss the pasta with the sauce. Let cool 5 minutes. 6 Line a 4-quart ovenproof bowl or baking dish with foil, pressing it smoothly against the sides. Brush the foil with olive oil. Starting in the center of the bowl, arrange half the eggplant slices, overlapping slightly against the inside and reserving a few slices for the top. 7 Add the mozzarella, grated cheese, salami, and basil to the pan with the pasta and toss well. Add half the pasta to the prepared bowl, being careful not to disturb the eggplant. Arrange the egg slices over the pasta. Top with the remaining pasta and the reserved eggplant slices. Press down lightly. 8 Place a rack in the center of the oven. Preheat the oven to 400°F. Bake 45 to 60 minutes, or until hot in the center, 140°F measured on an instantread thermometer. (Exact baking time will depend on the diameter of the bowl.) 9 Let the timbale stand 15 minutes. Invert the bowl onto a serving plate. Remove the bowl and gently peel off the foil. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TWO-PASTA TIMBALE
Provided by Cathy Horyn
Categories dinner, weekday, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Grease a 3-quart round deep glass baking dish with the butter. Arrange the spaghetti in a spiral pattern over the bottom of the prepared baking dish.
- Spoon the Bolognese sauce into a pastry bag fitted with a wide plain tip and pipe the sauce into the rigatoni. Arrange the rigatoni over the spaghetti in the prepared baking dish. Bake for 15 minutes.
- Invert the baking dish onto a serving plate and lift it off. Spoon the tomato sauce on top of the timbale and sprinkle with the Parmesan cheese.
EGGPLANT TIMBALE
I saw this recipe on the foodnetwork channel, courtesy of Giada De Laurentis. You need a 9 in. springform pan.
Provided by Chef Mean Green
Categories Vegetable
Time 1h45m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.
- Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.
- Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes.
- Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.
- Add the peas and marinara sauce and stir to combine.
- Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F.
- Line the springform pan with the grilled eggplant.
- Be sure that the slices overlap and hang over the edge of the pan.
- Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.
- Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.
- Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
- To serve, invert the timbale onto a serving plate and remove the springform pan.
- Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
- Slice and serve.
Nutrition Facts : Calories 992.7, Fat 55.7, SaturatedFat 16.1, Cholesterol 77.6, Sodium 1316.6, Carbohydrate 85, Fiber 20.9, Sugar 17.7, Protein 29.8
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- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant on both sides until tender and colored with grill marks, about 4 minutes per side. Set aside.
- While the eggplant cooks, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta.
- Meanwhile, warm the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the ground beef and sausage to the pan and brown the meat, breaking it into bite-size pieces with a wooden spoon, about 5 minutes. Pour off any excess fat. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat, add the peas and marinara sauce, and stir to combine. Add the mozzarella, 3/4 cup pecorino, basil, and cooked pasta and season with salt and pepper.
- Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with the grilled eggplant, making sure that the slices overlap and hang over the edge of the pan; reserve a few slices. Fill the pan with the pasta mixture, pressing gently to make sure the filling is evenly distributed. Fold the eggplant slices up over the top of the pasta and top with the reserved slices to completely enclose the timbale. Bake the timbale until the filling is warmed through and the cheese has melted, about 30 minutes. Let the timbale cool in the pan for 10 minutes.
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- Preheat the oven to 400°. Brush six 1/2-cup ramekins with olive oil and coat the bottoms and sides with the bread crumbs. Tap out any excess crumbs.
- Squeeze as much juice from the tomatoes as possible; discard the juice. Heat 2 tablespoons of the oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 2 minutes; discard the garlic. Add the tomatoes and cook over moderately high heat until reduced to a thick sauce, about 20 minutes. Remove from the heat, add 2 tablespoons of the basil and season with salt.
- Slice the wider eggplant lengthwise into eighteen 6-by-1/4-inch-thick strips. Cut the narrow eggplant crosswise into eighteen 1/4-inch-thick rounds. Arrange the strips and rounds on a rimmed baking sheet, brush with 6 tablespoons of the oil and season with salt and pepper. Bake for about 8 minutes, or until tender. As the eggplant is done, transfer the slices to a platter, keeping them intact. Lower the oven temperature to 375°.
- Line each ramekin with 3 strips of eggplant, allowing the excess to hang over the edges. Add about 1 tablespoon of the tomato sauce, a large pinch of the basil and 1 tablespoon of the mozzarella and cover with an eggplant round. Repeat the layering process 2 more times. Bring the overhanging strips of the eggplant over the filling to enclose it.
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