RECIPE TITLE "Baked
Pasta and Eggplant Recipe"
Source: Outdoor Entertaining,
courtesy of Cooking.com
6 Servings ---
3 small eggplants, each 2 inches in diameter
For Tomato Sauce:
2 lb very ripe tomatoes
3 garlic cloves
2 cups olive oil
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons finely chopped parsley
1 tablespoon chopped basil
1 lb macaroni
4 oz spicy salami, diced
4 oz mozzarella cheese, diced
2/3 cup finely grated pecorino or Parmesan cheese
2-3 hard-boiled eggs, peeled and sliced
Ultimate Pasta Ultimate
Pasta opens with a gallery of irresistible pasta dishes illustrated
with superb close-up photography. There are pasta dishes here for
every occasion and every taste, all created by international award-winning
author Julia dell Crode. The easy-to-follow instructions and tasting
notes, and the expertise of an author passionate about her subject,
enable you to choose ingredients that hve a natural affinity with
each type of pasta.
Preheat oven to 375 degrees F.
FOR EGGPLANTS: Wipe the eggplants and cut into 1/4-in slices. Spread
on a plate and sprinkle with salt. Set aside for 15 minutes for
the salt to draw off any bitter juices. Grease a pie dish with a
little olive oil. Heat the remaining 1-3/4 cups oil in a wide pan.
Rinse and thoroughly dry the eggplant slices. Fry in the oil until
lightly colored and softened.
FOR TOMATO SAUCE: Chop the tomatoes. In a frying-pan, saute with
garlic in 3 tablespoons of the oil until very soft and pulpy, then
add about 3/4 teaspoon salt, the pepper, sugar and herbs and cook
for 5 minutes.
FOR PASTA: Bring a large pan of salted water to a boil, add the
macaroni and 1 tablespoon oil and boil until tender but still firm.
Drain well and place in a mixing bowl. Add the salami, mozzarella,
Parmesan and the tomato sauce. Set aside.
TO ASSEMBLE: Arrange the eggplant slices overlapping each other,
to completely line the pie dish. Place the sliced eggs over the
layer of eggplant, then pour in the macaroni and press any remaining
eggplant on top. Bake for about 30 minutes, remove from the oven
and let stand for about 7 minutes before turning on a serving dish.
Cut into wedges and serve. Pass around additional grated Parmesan
or pecorino and serve a green salad to accompany the dish.
NOTE: The eggplant can be fried in advance. Store in the refrigerator,
layered with plastic wrap to prevent the slices from sticking together.
Make the tomato sauce up to 3 days in advance.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 1171 Fat: 86g Carbohydrates: 77g
Cholesterol: 105mg Sodium: 502mg Protein: 27g
Fiber: 8g % Cal. from Fat: 66% % Cal. from Carbs: 26%
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info