Thursday, August 18, 2011

Here is one of [Valerie's] favorite pasta dishes : Pasta con melanzane, pomodoro, ricotta e basilico (serves 4)

-400 g spaghetti
-1 kg ripe tomatoes
-1 eggplant
-2 garlic cloves
-grated salted ricotta cheese
-extra virgin olive oil
-fine salt and coarse salt

1. Cut the tomatoes into quaters, and place in an aluminium pot and mash with your hands. Turn the heat to high and boil for 20 minutes.
2. Pass through a purée sieve and return to stove, adding garlic and lots of basil.
3. Reduce your sauce by approximately a third on a high flame. Turn off and add the oil.
4. Separately, finely slice the eggplant, and soak in cold water and salt for a couple of hours, then drain and squeeze dry.
5. Fry on both sides and place on paper towel.
6. Cook the spagetti in salty water.
7. Drain and add tomato sauce.
8. Plate with eggplant, basil leaf and grated cheese.

And why not finish this delectable meal with a digestivi, limoncello !

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