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Tagliatelle with eggplant and parmesan

Tagliatelle with eggplant and parmesan


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In a bowl, sift the flour in the form of a fountain. Add 2 eggs and salt. Mix lightly and add more flour until you get a non-sticky elastic dough. Let the dough rest for 1 hour, then break the small pieces of dough, cover them with flour and pass them through the pasta machine until you get a thin sheet. Cut the sheet and let the pasta dry.

Cut the eggplant into 1 cm slices and sprinkle with salt. We leave them for 30 minutes with a weight on them, to remove the bitter juice. After 30 minutes, wipe them well with a napkin.

Meanwhile, mix in a bowl eggs with milk and in another bowl: flour, starch, salt, pepper and organo. Pass the dried eggplants through the egg mixture, then through the flour mixture and fry them over low heat.

For the Marinara sauce mix all the ingredients and simmer for 30 minutes.

On a plate we arrange tagliatelle, slices of breaded eggplant, Marinara sauce and a generous layer of parmesan.


8 comments to & bdquoTagliatelle with spinach & rdquo

A madness !! They look great and I am convinced that they are also very good.
I do too, but a little differently without egg (I try to avoid them and I also use tagliatelle without egg) and I mix the spinach with ricotta (a kind of sweet urda) and sprinkle a little Parmesan on top.
Good, good, good!

Amalia, an award is waiting for you on my blog! I hope you like! It's for a perfect blog!
Kiss you!

Dany good version :) I said to change and not make them with sauce :)) so I made this version.

Flowers thank you very much, I come to pick it up :)).

Spinach pasta is crazy. I make them with spinach and ricotta + plenty of Parmesan (Italian, by no means Napolact) and they are delicious and very light

Corina also wrote Dany if you look at the comments above :). Maybe you can send me the recipe to try it too :).

Sorry & # 8211 I didn't read the comment until the end :)
Recipe and .. indicative :)
for 2 healthy portions of pasta, a box of ricotta (200 gr I think it has & # 8211 and you can find it at Kaufland, Real, etc) + ochiometric spinach
Put the cooked pasta in a pan on the fire, add spinach + ricotta + grated Parmesan cheese (give a good taste) and salt if necessary. On top of & # 8211 Parmesan at your discretion.
In maximum 30 minutes I am ready :)
And speaking of pasta, another ultra-fast recipe:
Pasta with peas and ham
For 2 good portions of pasta, 1 box of sweet cooking cream (200-250ml, peas (frozen is better than canned according to my tastes) and some bacon, pastrami, bacon, etc. Smoked, fry the bacon a little, add sour cream, peas, pasta and pepper
F good, f light and ready in max 30 minutes :)
Come on, I stretched a little with writing :)
Let's get along well (and good :))

Corina thank you very much for the recipes!
I made something similar to the 2nd recipe, here it is:
http://www.haisagatim.ro/2009/03/tagliatelle-cu-sunca_09.html


EGGPLANT with parmesan, CAPONATA and Turkish POT & # 8211 3 TASTY RECIPES


Wash the eggplants, peel them and cut them into thin slices a few millimeters thick. Sprinkle with salt, place in a large strainer, cover with a paper towel and place a weight on top. I put a can of peas. Let the bitter juice drain for about 20 minutes, squeeze them lightly then fry them in a pan with a little oil. Add a little oil, 2-3 teaspoons so that the eggplant absorbs the oil immediately. Take them out on a plate and do this until all the slices are fried. When they are ready, set them aside and cut the tomatoes into slices a few millimeters thick. Everything is easier if you have a mandolin to cut vegetables. Take a small tray (I have a square one with a side of about 20 cm), grease it with oil, place a layer of eggplant slices, a layer of tomatoes, sprinkle cheese and cheese on top generously, then another layer of eggplant , a layer of tomatoes, a layer of cheese. Bake for 45 minutes. Serve. I think next time I will put some basil. I'm insane, I tell you. If you want, you can also use tomato sauce instead of fresh tomatoes, greasing (as long as they are covered) the eggplant slices with ready-made sauce. Alternatively you can use tomato sauce and slices at the discretion of the chef. However, the combination of eggplant, tomatoes, cheese is absolutely divine.

Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ”, edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.
Eggplant caponata

Ingredient:
1 large minced eggplant diced about 1.5 cm
2 tablespoons olive oil
1 diced chopped onion

5 cloves of chopped garlic
1 cup tomato sauce (or canned crushed tomatoes)
80 ml red wine
3 tablespoons capers
1 handful of black cars, without symbols chopped to pieces
3 tablespoons balsamic vinegar
1 teaspoon with cocoa tip
sugar to taste
3-4 sprigs of fresh basil or 1 teaspoon if dry
salt and pepper to taste

Place the eggplant in a strainer and sprinkle a little salt. Put a plate on top and a weight on it. Let it drain for 20 minutes in the sink.
Preheat the oven to medium heat. Place the eggplant pieces in a large tray and bake for 35 minutes until cooked through. Heat a little oil in a saucepan. Fry the onion until soft. Add the garlic, olives, capers and raisins and fry on low heat for another 2-3 minutes, then add the vinegar and wine. Bring to a simmer until the liquid drops, then add the eggplant, cocoa and basil. Mix well, then put the tomato sauce and simmer for about 10-15 minutes. It must be consistent with a zacusti. Leave it in the fridge overnight and serve the second zip of bread baked on the hearth.

Note: If you do not like eggplant, you can prepare this recipe with artichokes. Fry the artichokes with onions at the beginning and do the same.

ADRIANA GURAU is a writer, our special correspondent in the United States.


How to make Alfredo sauce for pasta?

When the pasta started to boil, I prepared a pan in which I melted the butter. Without burning it, without changing its color.

After the (reduced) cooking time has passed, I took the pasta out of the pot, drained it (the pasta does NOT rinse!) And put it in the melted butter, well heated.

I carefully pulled them through the pan so that the butter reached all sides.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I added 1-2 tablespoons of water from the water in which the pasta was boiled (about 300-350 ml per 2 servings) and I added the pasta to the pan (over high heat) until almost all the water evaporated / absorbed and remained just a little (about 2 tablespoons). At this point the pasta should be cooked just right. If necessary, you can add a little more water in which they cooked the pasta.

I added the grated Parmesan cheese on top and turned off the heat. I mixed gently with a spatula so that the Parmesan cheese reaches everywhere.

It will melt from the heat of the pasta, emulsify with butter and pasta water and form a delicate and fine sauce.

Do not put sweet cream at all (be it natural or vegetable crap)! Just like authentic carbonara pasta, the creamy sauce doesn't need cream. See carbonara pasta here.


Tagliatelle ragù & # 8211 classic recipe

In a large saucepan / pan, melt the butter over low heat. Add prosciutto / pancetta, carrot, celery and onion (of course, previously cut) and let them harden for 10 minutes.

Add the minced meat, stirring gently and continuously with a wooden spoon to separate them into smaller pieces. Saute them for 15 minutes, stirring occasionally, until the minced meat is lightly browned. Pour the wine and let it boil for a while to evaporate the alcohol. To keep the mixture from sticking to the pan, add a little chicken / beef soup. Add the tomato paste and a little more soup (to give a sauce consistency). Leave on low heat, semi-covering the pan, for 1 hour and a half.

When the sauce is almost ready, boil the tagliatelle according to the instructions on the package.

During this time, if the ragù sauce loses its liquid consistency, add more soup. At the end, before removing from the heat, to make the sauce more creamy, add a little more soup and mix gently. Season with salt and pepper.

  • Tagliatelle made of dente is added over the sauce and mixed lightly.
  • Serve with grated Parmesan cheese on top of each portion.
0 / 5 - 1 Review (s)

Pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma

Pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma. Original recipe for pasta to the Standard. A famous Sicilian recipe prepared with fresh, natural ingredients. Pasta (macaroni, spaghetti), sweet and ripe tomatoes, black and shiny eggplants, fresh basil and & # 8222 salad ricotta & # 8221 (salted, matured ricotta).

Easter & # 8230 my daughter's favorites. I often get out of trouble at dinner. Especially these pasta with eggplant, tomatoes and cheese which have no fatty sauce and many calories. I usually get home after 6.30pm and the pasta is done quickly. I think I made almost all kinds of pasta with all kinds of sauces, moreover, I started to improvise. I look at what I have in the fridge and I still manage to get a decent sauce for it Easter. I always have dry pasta in the pantry & # 8211 white and brown spaghetti (made from wholemeal flour), fusilli, farfalle, penne.

These pasta with eggplant, tomatoes and cheese are prepared quickly by frying some eggplant slices and preparing a classic Italian tomato sauce & # 8211 marinara sauce & # 8211 recipe here.

Pasta alla Norma is the national dish of Sicily and is very easy to prepare. Their name seems to come from the famous opera & # 8222Norma & # 8221 by Vincenzo Bellini (born in Catania). The pasta traditionally used is macaroni or short tubular pasta. Spaghetti is also often used. The cheese used is a matured, salty ricotta that can be grated. Ricotta is urda si see here how you can prepare it at home, in the simple version, without salt and cream.

If you can't find ricotta salad (salted urda) in stores, you can grate pecorino or parmesan over these pastas.

If we put less tomatoes (or tomato juice) we get some delicious low eggplant with garlic and tomatoes (in the pan) & # 8211 see here.

From the ingredients below I obtained approx. 6 servings of pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma.


Pasta with tuna and parmesan

Pasta with tuna and parmesan & # 8211 Easier than that? It's not possible.

A delight that was to the liking of the whole family!

You don't need too many ingredients, yes & # 8217 the ones you put, put them good, okay?

Ingredients Pasta with tuna and parmesan & # 8211 For 4 servings

360 g pasta Tagliatelle Barilla

tuna in oil or in its own juice & # 8211 I put a big can and a small one

4 good tablespoons of sour cream with 30% fat

Preparation Pasta with tuna and parmesan

Add a good teaspoon of salt.

When it boils, put the pasta.

Turn the heat to low and cook the pasta according to the instructions on the box. We don't like pasta & # 8220al dente & # 8221, I always leave them a few minutes longer. If it says 6 minutes on the box, I leave 10.

In a wok or deep frying pan put the olive oil and chopped garlic into large pieces.

Let it heat to draw the garlic flavor oil. After it browns slightly, remove the garlic and discard.

Add to the oil the juice of half a lemon, 100 ml of the juice in which the pasta, the tuna pieces and the chopped parsley are boiled.

Bring to a boil, adjust the taste of salt. Drain the pasta and add them to the bowl, add the sour cream and Parmesan cheese and mix well, stirring gently. Let it cook for another 2-3 minutes, absorb the pasta sauce, then turn off the heat and serve hot.

Comments via Facebook

3 comments

I tried your recipe last night, of course, with the inevitable changes: instead of tagliatelle I used spaghetti No.5 from Barilla, tuna- I had a box of 650g net mass, from Lidl, garlic became a master (chopped small slices) and I did not withdraw it, the juice from a whole lemon, a bunch of parsley and a box of 200ml of cooking cream of 30% fat, parmesan & # 8211 I put & # 8220 out of my eyes & # 8221, but to proved to be & # 8220perfect enough & # 8221. The outcome? TOTAL SUCCESS !! And because there was enough food, the evidence remained. What do you think happened on the second day? Both my children (15 and 9) asked how they woke up, tuna pasta. :)))))) I just convinced them to leave the pasta for lunch, and my son (9 years old) informed me that it has been scientifically proven that mothers make the best pasta with tuna !! :))))
Therefore, thank you very much for the recipe!
Good luck in what you do!

Hello, Bianca!
Alas, I liked your comment! You are mortal! :))) It's as if I see myself, with mine! :)))
I am glad from the bottom of my heart that I inspired you beautifully and tasty and it's nice that you bring your contribution, because no recipe is nailed & # 8221
Thank you once again for the wish, for the comment and for the & # 8220the positive vibe & # 8221 you sent me!
ps. I'm not the same with English :)))) but that crossed my mind when I thought about how to express what you sent me.
I hug you dearly!


Peel an eggplant, cut it into cubes, sprinkle with high salt and let it drain in a sieve for 20-30 minutes. Put a pot of water on the fire to boil the pasta.

Then rinse the cubes well and spread them on a towel or kitchen paper.
Finely chop the onion and garlic and cook for 1-2 minutes in olive oil.

Add the eggplant cubes drained well of water.

Cover with a lid and cook for 10 minutes until the eggplant softens, then add the chopped tomatoes.

Sra and pepper to taste and leave for about 5 minutes, then add the pasta that I cooked in the meantime.

Aromamcu broken basil leaves by hand, portion, grate Parmesan on top and serve immediately. Good job and good appetite!

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CUT WITH PUMPKIN, EGGPLANT AND CHERRY

Tagliatelle (or any other pasta you have in the pantry) with zucchini, eggplant and cherry are the fastest and easiest to prepare, among the fasting recipes. I could give them a few more attributes, but I'll let you taste them and give them the verdict & # 8230

INGREDIENT:
(for 2 persons)

200 g noodles
1 small to medium zucchini
1 smaller eggplant
100 g cherry tomatoes
1 tablespoon capers
1 cup tomato juice
3 tablespoons white wine
2-3 tablespoons olive oil
2 cloves of garlic
salt
pepper
3-4 basil leaves

For the beginning, we peel the eggplant, cut it into slices or cubes that we salt, then we put it for 30 minutes, in a sieve to drain the bitter juice. After this interval, peel the zucchini, slice it and heat it in hot oil with eggplant.

When they are sufficiently hardened, on both sides, add the tomatoes, drown them in tomato juice and wine, add the garlic cut in half, the capers washed under a stream of water, the basil leaves, then season to taste. Boil in a few boils, then set aside the pan on the fire.

Meanwhile, boil the tagliatelle according to the instructions, strain them and place them over the vegetables in the pan. Stir and serve immediately.


Bulgur with eggplant and parmesan

Preheat the oven to 220C and prepare a large baking tray lined with paper.

Beat the egg whites and in a separate bowl mix the breadcrumbs, parmesan, oregano and salt.

Cut the eggplant into 6 rounds, roll them in beaten egg whites and then mix with breadcrumbs. Place them on paper in the tray. Put them in the oven for about 25 minutes, until the eggplant softens and browns nicely.

Meanwhile, bring the chicken soup to a boil, and when it boils, add the bulgur. Turn off the heat, cover with a lid and leave for 30 minutes.

Put the tomatoes, tomato sauce, garlic and 8 basil leaves in a blender and pass them to get a sauce. Boil it over medium heat for 8-10 minutes until it thickens.

Remove the eggplant from the oven and put tomato sauce on top, sprinkle with mozzarella. Place 6 slices of eggplant on top of each other and bake for a few more minutes until the mozzarella softens.

Meanwhile, chop the rest of the basil and mix the bulgur with the pine seeds. Serve the eggplant slices dressed in parmesan and mozzarella with bulgur and a few basil leaves.

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