Tortiglioni Melanzana Recipes

SHRIMP PARMIGIANA

Shrimp Parmigiana image

Lightly breaded and fried shrimp are tossed in marinara sauce and baked with a cheese crust. Surprisingly, this does not taste oily at all. Very good flavor, nice and light. Serve over angel hair pasta with a tossed salad on the side. The red pepper sauce pairs well with the shrimp, but you can use your favorite marinara.

Provided by Challengergurl

Categories World Cuisine Recipes European Italian

Time 35m

Yield 6

Number Of Ingredients 18

Ingredients

2 cups canola oil
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 cup Italian-style bread crumbs
2 tablespoons grated Parmesan cheese
1 cup all-purpose flour
2 eggs
1 tablespoon water
1 ½ pounds shrimp, peeled and deveined
1 (32 ounce) jar roasted red pepper and garlic tomato sauce
1 cup shredded mozzarella cheese

Steps:

Pour oil into a pot and heat to 350 degrees F (175 degrees C).
Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
Beat eggs and water together in a bowl.
Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

Nutrition Facts : Calories 1109.6 calories, Carbohydrate 52 g, Cholesterol 243.6 mg, Fat 86 g, Fiber 6.1 g, Protein 33.2 g, SaturatedFat 9.7 g, Sodium 1494.1 mg, Sugar 15.1 g

PASTA MELANZANA

Pasta Melanzana image

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.

Provided by SPEARL20

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons olive oil
4 cloves garlic, finely chopped
1 tablespoon butter
3 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
salt and pepper
¾ cup grated Parmesan cheese, divided
cracked black pepper to taste

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.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.6 g, Cholesterol 24.1 mg, Fat 22.3 g, Fiber 5.5 g, Protein 10.5 g, SaturatedFat 7 g, Sodium 329 mg, Sugar 4 g

BUCATINI ALL'AMATRICIANA

Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories World Cuisine Recipes European Italian

Time 39m

Yield 2

Number Of Ingredients 9

Ingredients

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

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