Aubergine Parmesan Milanese with Spaghetti | Jamie Oliver
This vegetarian twist on a classic Milanese dish is a fantastic way to celebrate the aubergine. Jamie has some special tips to get the best texture out of the Aubergine and paired with a silky cherry tomato spaghetti, it's the perfect family meal.
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How to Make EGGPLANT PASTA like a Calabrese
Eggplant pasta, in a word, is a food-gasm. It is a classic Calabrian dish, also known as “Pasta alla parmigiana”, that Italian Nonni have transported the world over and it is phenomenal. It’s my wife’s favourite pasta dish and she can devour so much of it (it’s a little scary), especially when her Mum makes it. Imagine an eggplant parmigiana, turned into a pasta dish. Did you picture the sweet taste of the eggplant, tomato and cheese? That is the exact flavour that will hit your tastebuds, every, single, bite. Eggplant pasta should be a staple on your list of rotating pasta favourites. Try it, share it and never stop making it!
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#eggplantpasta #eggplantpastarecipe #eggplantrecipe
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INGREDIENTS:
3 x large eggplants
Fresh basil
1 red or brown onion
4 garlic cloves
Extra virgin olive oil
Salt & Pepper
4 heaped tabelspoons of breadcrumbs
4 heaped tablespoons of Pecorino cheese
1 x 700ml bottle Italian Passata
1 x tin peeled tomatoes
500g spaghetti (You can choose your favourite)
METHOD
1. Eggplant pasta requires tender eggplants. If you are able to find smaller ones that are tender, buy a large quantity to make up for the size.
2. Peel the skin off the eggplants and discard. Then cut the eggplant into strips, approx. 1cm/half an inch thick.
3. Cut these in half, then into long strips and put them into a colander.
4. Sprinkle a generous amount of salt over the eggplants and mix this through using your hands.
5. Put a large plate on top of the eggplant, then put a weight (eg: kettle filled with water) on top, a large bowl underneath the colander and leave to the side.
6. Next, it’s time for the eggplant pasta sauce!
7. Finely chop the onion and garlic cloves.
8. Turn the stove on to a medium heat and warm a generous drizzle of EVOO along with half of the chopped garlic and all the onion.
9. Stir the onion and garlic until it starts to turn golden. Add ground pepper and chill (optional).
10. Blend the tin of peeled tomatoes, add to your passata, mix well, and pour it into the saucepan with your garlic and onion.
11. Sprinkle a teaspoon of salt into the sauce, mix it using a wooden spoon then leave to simmer for 30 minutes on a low heat.
12. While the sauce is cooking, lift the weights and plate off the eggplant and remove the bowl from underneath.
13. Next, squeeze a handful of eggplant at a time into a bowl or kitchen sink to remove excess water, placing them into a dry bowl.
14. Place a medium size saucepan on the stove at a low heat, drizzle a generous amount of EVOO.
15. Add remaining garlic and stir, letting it sizzle.
16. Place the eggplant into the saucepan and mix gently, simmering for around 5 minutes or until soft.
17. Test whether the eggplant is tender using a fork and if so, turn the fry pan off.
18. Add the eggplant to the sauce and mix through so it is completely covered.
19. Cook the eggplant pasta sauce for another 15-20 minutes, checking it every so often, gently mixing it.
20. Boil the water and cook your pasta according to packet instructions for time.
21. Add a few fresh leaves of fresh basil to the eggplant pasta sauce.
22. Combine the pecorino and breadcrumbs, pouring it over the top of the sauce. Cover with a lid and leave while you strain the pasta.
23. Scoop 2 x generous serves of fresh sauce into the pot (that had the pasta in it) and layer half of your pasta on top, add more sauce, the rest of the pasta then cover again.
24. Add a few more basil leaves, then gently mix the eggplant pasta so everything combines really well and serve.
25. Always add extra sauce on top of each serving – the eggplant is the hero so scoop up a generous amount!
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Italian Grandma Makes Eggplant Sauce with Pasta
EGGPLANT SAUCE with PASTA:
2-3 Eggplants, cubed
Olive Oil
1 cup chopped Yellow Onion
3 cloves Garlic, minced
2 cups chopped Peeled Tomatoes
32 ounces Tomato Puree
Salt & Black Pepper
6-8 fresh Basil leaves
¼ cup of chopped Pecorino Romano Cheese
Pasta of your choice
Grated Pecorino Romano Cheese, sprinkle on top
Whole Milk Ricotta, optional
How to make Fresh Pasta/Fettuccine:
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Spaghetti with Fried Eggplant and Tomatoes | Cooking Italian with Joe
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6 Italian Pasta Recipes You Can't Miss
Seafood spaghetti marinara is one of the best seafood pasta recipes that you can make. This dish is made with fresh seafood like shrimps (prawns), scallops, and mussels, which impart a beautiful flavor of the sea to the pasta. The key to making this dish is cooking the seafood separately, as different seafood cook at different rates. Doing this will prevent you from having tough and overcooked seafood, which can happen if you cook everything together. Once the water boils and the pasta is cooked, you’re pretty much all done with the recipe.
Another delicious pasta recipe is the authentic fettuccine Alfredo. This dish is made with only three ingredients – cheese, butter, and pasta. The key to a good fettuccine Alfredo is to use good quality butter and cheese. Freshly made fettuccine gives the dish an extra touch of authenticity, but you can also use store-bought pasta if you’re short on time. The best cheese to use is the real deal Parmigiano Reggiano cheese, and the best butter is grass-fed dairy cow butter. This dish is smooth, silky, and rich, making it a delectable pasta meal.
Fried eggplant pasta, also known as Spaghetti Melanzana Fritta, is a simple and easy-to-make dish that is perfect for a quick weeknight meal. The eggplant is sliced and fried in olive oil until golden brown, then cooked with a little water and garlic until it breaks apart. The eggplant is then tossed with the spaghetti to create a thick and tasty sauce. The eggplant adds a slight sweetness to the pasta, and the fried caramelized flavor takes the dish to a whole new level. You can make the eggplant part ahead of time and reheat it, or serve it immediately, either way, it’s sure to be a hit.
Pappardelle Alla Puttanesca is a take on the southern Italian recipe, made with olives, capers, anchovies, chili, herbs, and garlic in a tomato sauce. The sauce is supposed to have originated in Naples, Italy, and its name translates to “Lady of the night style”, with uncertain origins. This recipe is similar to Puttanesca, but replaces the acidity of the capers with white wine, and has Pecorino cheese melted into the sauce, making it creamier. The pasta is freshly made with whole-wheat flour, but you can use store-bought pasta if you’re short on time. The dish is quick to make, has amazing umami flavors, and is sure to be a hit.
Spaghetti Carbonara is a classic pasta dish that has become a worldwide favorite. The dish is rich, flavorful, and simple, with its golden eggy sauce, flavorful cheesy sauce, and cured aged pork. The key to making a good spaghetti carbonara is to use the best ingredients, including aged pork guanciale, Pecorino cheese, and aged Parmigiano-Reggiano cheese. The sauce should be silky smooth and creamy, without any cream, to maintain the authenticity of the dish.
Finally, the Sicilian spaghetti is a tasty pasta meal with the flavors of Sicily. This dish is made with a mixed variety of olives, capers, tomatoes, anchovies, and chili in a garlic and herb tomato sauce. The pasta is cooked with these ingredients, and then topped with grated ricotta salata cheese for an extra burst of flavor. This dish is simple, flavorful, and easy to make, and is sure to be a hit with your family and friendsGet these written recipes here:
????Sicilian style:
????Spaghetti carbonara:
????Puttanesca:
????Spaghetti Melanzana Fritta:
????Fettucine alfredo:
????Marinara:
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