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Italian | |
| 1 lb. of macaroni-style pasta 14 oz. ground beef 1 onion 1/2 lb. caciocavallo cheese 3.5 oz. Parmigiano Reggiano cheese 2 eggplants white wine basil leaves tomato sauce salt extra-virgin olive oil | |
| First, wash and cut the eggplant into cubes. Place them in a colander, sprinkle them with coarse salt, and let them sit for an hour to release any excess water. Afterwards, rinse them under running water and pat them dry with a cloth. Fry them in a pan with plenty of extra-virgin olive oil, then remove them and let them rest on a plate lined with paper towels, which will soak up any excess oil. In the meantime, chop the onion and saut� it for a few minutes in a pan with extra-virgin olive oil. Add in the ground beef, a glass of wine, and let it cook for about 10 minutes. Then add a few tablespoons of tomato sauce to the beef and continue cooking for about an hour. In a pot, cook the pasta and drain it once it�s al dente. Transfer it into a baking dish, pour the sauce on top, and mix well. Add in the eggplant, the caciocavallo cheese cut into strips, the basil, and finally sprinkle the top with the Parmigiano Reggiano cheese. Bake at 350�F for 15 minutes and then serve with a nice glass of Nero d�Avola. | |
Unrated | |
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