Pasta ‘a frocia’
By Paola
In the countryside, it often happened that more pasta was cooked than could be eaten. Since nothing that is cooked should ever be thrown away, this appetising recipe was born, which has become a real must in the Pellegrino family! Everyone, young and old, has always loved it.
Grandfather Pietro didn’t eat the crust, so as the youngest daughter, I was lucky enough to get a double helping of that delicious toasted breadcrumb!
ingredients for 4 people
800 g seasoned tomato sauce
400 g spaghetti
100 g Parmesan cheese
4 eggs
2 aubergines
20 g salt
100 ml oil for frying
1 bunch of basil
Fresh breadcrumbs to taste
Salt to taste
preparation
Cut the aubergines into slices and soak them in a bowl of water and salt to prevent them from turning black. Then take a frying pan, pour in some oil and fry the aubergines, which you will have dried beforehand. In a small saucepan, cook the eggs until they are hard-boiled. Meanwhile, cook the spaghetti in a pot and drain it al dente. Then, take a double frying pan (essential for this recipe) and pour a light layer of oil on both sides until the entire bottom is covered. Then take some fresh breadcrumbs and pour them on both sides of the pan to create a compact layer. Drain the pasta and season with the tomato sauce and half the Parmesan cheese, then place half of it on one of the two pans. Next, create a layer of fried aubergines, add the sliced hard-boiled eggs, a few leaves of fresh basil and the Parmesan cheese. Cover everything with the remaining pasta and place on the heat until the breadcrumbs on the bottom are evenly toasted. At this point, place the other pan on top and turn it upside down. Remove the pan on which you have already toasted the breadcrumbs and then toast the remaining breadcrumbs in the other pan. Once toasted, take a large round serving dish, place it on top of the pan and turn it quickly to remove the pasta timbale.
Pair with a glass of Spartivento Frappato
ingredients for 4 people
800 g seasoned tomato sauce
400 g spaghetti
100 g Parmesan cheese
4 eggs
2 aubergines
20 g salt
100 ml oil for frying
1 bunch of basil
Fresh breadcrumbs to taste
Salt to taste
preparation
Cut the aubergines into slices and soak them in a bowl of water and salt to prevent them from turning black. Then take a frying pan, pour in some oil and fry the aubergines, which you will have dried beforehand. In a small saucepan, cook the eggs until they are hard-boiled. Meanwhile, cook the spaghetti in a pot and drain it al dente. Then, take a double frying pan (essential for this recipe) and pour a light layer of oil on both sides until the entire bottom is covered. Then take some fresh breadcrumbs and pour them on both sides of the pan to create a compact layer. Drain the pasta and season with the tomato sauce and half the Parmesan cheese, then place half of it on one of the two pans. Next, create a layer of fried aubergines, add the sliced hard-boiled eggs, a few leaves of fresh basil and the Parmesan cheese. Cover everything with the remaining pasta and place on the heat until the breadcrumbs on the bottom are evenly toasted. At this point, place the other pan on top and turn it upside down. Remove the pan on which you have already toasted the breadcrumbs and then toast the remaining breadcrumbs in the other pan. Once toasted, take a large round serving dish, place it on top of the pan and turn it quickly to remove the pasta timbale.
Pair with a glass of Spartivento Frappato
