Parpadelle Pasta With Eggplant
This is a typical Italian pasta dish serving vegetables with the pasta. Many dishes do not have the tomato sauce that most Americans associate with "Italian" foods.
Ingredients:
3/4 pound parpadelle pasta
1 cup vegetable stock
2 tomatoes, peeled and finely chopped
2 garlic cloves, chopped
1 eggplant
1 teaspoon paprika
1/4 cup buffalo mozzarella, chopped
4 teaspoons olive oil
Oregano
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Directions:
Cut the eggplant (1/8" thin slices) and fry with a little olive oil in a non stick saucepan until nicely browned. Add the chopped garlic and paprika. Now add the tomatoes and leave to cook for a few minutes. Boil the pasta and remove from the heat just before al dente. Drain. Add to the sauce with the vegetable stock and leave on a low heat for a few minutes. Remove from the heat, add the chopped mozzarella and the oregano and toss quickly. Serve immediately. Serves 4
I was searching for a recipe for parpadelle pasta when I found this blog- and I like a lot of the recipes- gnocchi with morels is next. I am anxious to try this, but at home, I couldn't find the recipe using live/bing or google search..had to go back to history on my work browser..
ReplyDeleteAnonymous:
ReplyDeleteFirst I want to thank you for your post. That is my guage with viewers satisfaction. If I can be of any further help to you please email. My oldet daughter lives in Italy and is a great source of my recipes.