Best Riccioli Con Melanzana E Mozzarella Recipes

RICCIOLI CON MELANZANA E MOZZARELLA

Riccioli Con Melanzana E Mozzarella image

Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Riccioli--Pasta-curls-.htm Cooking times are estimates.

Provided by Satyne

Categories European

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

300 g macaroni (riccioli amalfitani or similar pasta)
3 medium sized eggplants
4 plum tomatoes, blanched, peeled, seeded, and chopped
1 small onion, thinly sliced
100 g mozzarella cheese, diced (ideally buffalo, but cow's milk will work)
10 basil leaves, shredded
1/3 cup olive oil
abundant freshly grated parmigiano (at least a half cup)
salt and pepper

Steps:

Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
Rinse them, pat them dry, and dice them finely.
Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
Add the eggplant and cook, stirring, for 5 minutes.
Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
Serve at once, with more Parmigiano for those who want it.

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

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