Casarecce with sausage and eggplant
The casarecce with sausage and eggplant sauce are a tasty first course, simple to make and perfect for many occasions. A very tasty first course, with traditional flavors. The condiment is very tasty despite its simplicity and combines two ingredients that create a very tasty and appetizing combination. The process is quite simple and straightforward; The dish does not require many precautions but the final result is very satisfying. A real gourmet dish, perfect for a dinner with friends, to be enjoyed with a good glass of red wine. Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Sicilians say there are more than 30 versions of this dish on the island! So let's see how to prepare homemade sauce with sausage and eggplant.
Here is the recipe.
Ingredients
320 g of casarecce pasta1 eggplant350 g tomato puree1 clove of garlicsalted ricotta cheese to taste400 g sausageextra virgin olive oil to tastesalt to tastepepper to taste
Preparation
To start the preparation of casarecce with sauce with sausage and eggplant it is necessary to start from the eggplant, which must be put in salt to eliminate their vegetation liquid. Then cut the eggplant into cubes, arrange it in layers in a colander and sprinkle with a little salt. Put a weight on top and let it purge for at least 30 minutes. After the necessary time, rinse the cubes under running water and dry them. Fry them in plenty of oil and set aside. In a large enough pan, brown the sausage peeled and crumbled with a drizzle of olive oil. In yet another pan put the tomato sauce with a little oil and a clove of garlic and cook over low heat for about 15 minutes. Season with salt and pepper and finally add the sausage and eggplant. Boil the pasta, drain it al dente and add it to the sauce. Mix the ingredients well, stirring constantly and finally stir with a sprinkling of grated salted ricotta. Serve and garnish with basil leaves.
PreservationThe casarecce with sausage and eggplant can be kept for a maximum of a couple of days.
TipThe casarecce with sausage and eggplant are a very simple dish and with ingredients that have a rather low cost, so it is essential that they are of good quality. Also if you want a fresher flavor you can replace the tomato puree with chopped tomatoes.
The casarecce with sausage and eggplant sauce are a tasty first course, simple to make and perfect for many occasions. A very tasty first course, with traditional flavors. The condiment is very tasty despite its simplicity and combines two ingredients that create a very tasty and appetizing combination. The process is quite simple and straightforward; The dish does not require many precautions but the final result is very satisfying. A real gourmet dish, perfect for a dinner with friends, to be enjoyed with a good glass of red wine. Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Sicilians say there are more than 30 versions of this dish on the island! So let's see how to prepare homemade sauce with sausage and eggplant.
Here is the recipe.
Ingredients
320 g of casarecce pasta
1 eggplant
350 g tomato puree
1 clove of garlic
salted ricotta cheese to taste
400 g sausage
extra virgin olive oil to taste
salt to taste
pepper to taste
Preparation
To start the preparation of casarecce with sauce with sausage and eggplant it is necessary to start from the eggplant, which must be put in salt to eliminate their vegetation liquid. Then cut the eggplant into cubes, arrange it in layers in a colander and sprinkle with a little salt. Put a weight on top and let it purge for at least 30 minutes. After the necessary time, rinse the cubes under running water and dry them. Fry them in plenty of oil and set aside. In a large enough pan, brown the sausage peeled and crumbled with a drizzle of olive oil. In yet another pan put the tomato sauce with a little oil and a clove of garlic and cook over low heat for about 15 minutes. Season with salt and pepper and finally add the sausage and eggplant. Boil the pasta, drain it al dente and add it to the sauce. Mix the ingredients well, stirring constantly and finally stir with a sprinkling of grated salted ricotta. Serve and garnish with basil leaves.
Preservation
The casarecce with sausage and eggplant can be kept for a maximum of a couple of days.
Tip
The casarecce with sausage and eggplant are a very simple dish and with ingredients that have a rather low cost, so it is essential that they are of good quality. Also if you want a fresher flavor you can replace the tomato puree with chopped tomatoes.
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