Thursday, March 23, 2006
Recipe 4 : Best pasta ever
A friend of mine told me that this blog is not written in correct English, but understandable, anyway I do my best. (If you like travelling you should visit Lisa's blog ).
You like to eat pasta, I know it, but you are bored to have it with tasteless sauces (or worse with ketchup!). Here is the best pasta ever; this recipe is from Lucia, my mum.
Ingredients:
red peppers, eggplants, tomato sauce, onion, (the quantity depends both from the shape of the vegetable and the quantity of pasta you want to cook ). Usually for five person you need 6-700 g of pasta, a couple of eggplants and three or four big peppers ).
Preparation :
Put in a frying pan some olive oil and the sliced eggplants (not too fine). In the first minutes the eggplants will absorb all the oil, but don't add other, they will give it back later .When the eggplants begins to soften and leaks oil, pour in the pan sliced onions and red peppers. Let them fry for a few minutes and than pour in some tomato sauce. Also here only practice can gives you the right amount: we don't want a red sauce, tomatoes should be at most 40 % the mass of the final product. Let it go on weak flame for a few minutes and finally (not before!) add some salt. Meanwhile you have boiled the pasta in salted water; strain it when is still somewhat raw. Pour it in the pan, rise the flame and let it go with the sauce untill it reaches a "to the tooth" texture.
Finally a couple handful of grated parmesan. Mmmmmhh...
You like to eat pasta, I know it, but you are bored to have it with tasteless sauces (or worse with ketchup!). Here is the best pasta ever; this recipe is from Lucia, my mum.
Ingredients:
red peppers, eggplants, tomato sauce, onion, (the quantity depends both from the shape of the vegetable and the quantity of pasta you want to cook ). Usually for five person you need 6-700 g of pasta, a couple of eggplants and three or four big peppers ).
Preparation :
Put in a frying pan some olive oil and the sliced eggplants (not too fine). In the first minutes the eggplants will absorb all the oil, but don't add other, they will give it back later .When the eggplants begins to soften and leaks oil, pour in the pan sliced onions and red peppers. Let them fry for a few minutes and than pour in some tomato sauce. Also here only practice can gives you the right amount: we don't want a red sauce, tomatoes should be at most 40 % the mass of the final product. Let it go on weak flame for a few minutes and finally (not before!) add some salt. Meanwhile you have boiled the pasta in salted water; strain it when is still somewhat raw. Pour it in the pan, rise the flame and let it go with the sauce untill it reaches a "to the tooth" texture.
Finally a couple handful of grated parmesan. Mmmmmhh...
