Tagliatelle with eggplant and parmesan
Tagliatelle with Eggplant and Parmesan – An Italian Delicacy at Home
Preparation Time: 1 hour
Baking Time: 30 minutes
Total Time: 1 hour and 30 minutes
Servings: 4
Welcome to the world of cooking passion! Today, I will guide you step by step in preparing a recipe for tagliatelle with eggplant and parmesan, a dish that combines culinary tradition with the freshness of ingredients. This recipe is not just a simple lunch or dinner; it is a story full of flavor and aroma that will take you on the wings of Italian culinary memories.
A Brief Story about Tagliatelle
Tagliatelle, those thin strips of pasta, originate from Italy and are often served as a base for various sauces. Combined with eggplant, this dish becomes a symphony of textures and flavors. The eggplant, with its rich and slightly bitter flesh, is perfectly balanced by the sweetness of the marinara sauce and the saltiness of the parmesan. This combination is not only pleasing but also healthy, offering excellent nutritional benefits such as high fiber and antioxidant content.
Necessary Ingredients
To prepare this delicious dish, you will need the following ingredients:
*For the tagliatelle:*
- 2 large eggs
- Flour, as needed (approximately 300-400 g)
- 1 teaspoon of salt
*For the breaded eggplant:*
- 2 medium eggplants
- Salt (for salting the eggplants)
- 1 egg
- 50 ml milk
- 150 g flour
- 75 g starch
- Freshly ground pepper
- 1 teaspoon dried oregano
- Oil for frying
*For the Marinara sauce:*
- 20 ml olive oil
- 300 ml tomato paste
- 4 cloves of garlic, finely chopped
- A handful of fresh basil, chopped
- Freshly ground pepper
Step-by-Step Preparation
1. Preparing the Tagliatelle
Start by sifting the flour onto a clean surface, forming a well. In the center of the flour, add the two eggs and a teaspoon of salt. Using a fork, gently mix the eggs, starting to incorporate the flour from around. Continue adding flour until you obtain an elastic, non-sticky dough. It is essential not to use too much flour; the dough should be soft but firm enough to roll out.
2. Resting the Dough
Cover the dough with a damp towel or plastic wrap and let it rest for 1 hour. This step is crucial as it allows the gluten in the flour to relax, making it easier to roll out.
3. Preparing the Eggplants
Meanwhile, slice the eggplants into 1 cm thick slices. Sprinkle them with salt and place a weight on top (for example, a plate with a jar on it) to draw out the bitter juice. Leave them like this for 30 minutes. After this time, wipe the eggplants with a paper towel to remove excess salt.
4. Breading the Eggplants
In a bowl, beat the egg with the milk. In another bowl, combine the flour, starch, salt, pepper, and oregano. Dip the eggplant slices into the egg mixture, then into the flour mixture. Ensure each slice is well coated.
5. Frying the Eggplants
In a deep skillet, heat enough oil for frying. When the oil is hot, fry the eggplants until golden and crispy. Remove them onto a paper towel to absorb excess oil.
6. Preparing the Marinara Sauce
In a saucepan, add the olive oil and sauté the garlic until golden. Add the tomato paste, basil, pepper, and let the sauce simmer over low heat for 30 minutes. Stir occasionally to prevent sticking.
7. Preparing the Tagliatelle
Roll out the tagliatelle dough with a rolling pin or using a pasta machine until you obtain a thin sheet. Cut the sheet into strips 1 cm wide. Let the pasta dry slightly on a floured surface before boiling.
8. Boiling the Tagliatelle
Boil the pasta in a large pot of salted water for 3-4 minutes until al dente. Drain and reserve a cup of the boiling water to adjust the sauce if needed.
9. Assembling the Dish
On a large platter, arrange the tagliatelle, add the breaded eggplant slices, and pour the Marinara sauce on top. Finish with a generous layer of grated parmesan and a few fresh basil leaves for a special touch.
Serving Suggestions and Variations
To enhance the flavors, you can add some olives or capers to the Marinara sauce. Also, for an extra touch of flavor, a drizzle of extra virgin olive oil before serving will make a difference. This dish pairs perfectly with a glass of dry white wine or fresh lemonade.
If you want a vegetarian option, you can replace the parmesan with a nut-based substitute or nutritional yeast, and for a spicier dish, add chili flakes to the sauce.
Frequently Asked Questions
1. Can I use store-bought pasta?
Absolutely! If you don’t have time to make the tagliatelle at home, you can use fresh or dried pasta from the store.
2. How can I store leftovers?
You can keep the dish covered in the refrigerator for 2-3 days. Reheat it in the oven or skillet, adding a little water to avoid drying out.
3. Is this recipe healthy?
Yes! Eggplants are rich in fiber and antioxidants, and frying them gives a delicious texture without adding too many calories.
In the end, preparing tagliatelle with eggplant and parmesan is not just a simple recipe, but a culinary experience that combines tradition with creativity. I hope this recipe inspires you to cook and enjoy delicious moments with your loved ones. Bon appétit!
Ingredients: For tagliatelle we need 2 eggs, flour as needed, salt. For eggplants with parmesan we need 2 eggplants, salt, 1 egg, 50 ml milk, 150 g flour, 75 g starch, pepper, dried oregano, oil for frying, parmesan. For the Marinara sauce: 20 ml olive oil, 300 ml tomato paste, 4 cloves of garlic minced, fresh basil, pepper.
