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 Pub date
2008-01-09

Penne Rigoletto (Brazil) Recipes

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Penne Rigoletto (Brazil) Recipes

Following this rule, its full flavour will be attained and it is best digested. To taste pasta at its best, just follow these simple guidelines and cooking times:

Pour a generous amount of water (1 liter per 100 grams of pasta) into the pot and put on the heat.
Add salt (10 grams per liter of water).

When the water begins to boil, add the pasta to the pot.

Let the water return to a boil, stirring the pasta from time to time, cooking it per the “boiling time” displayed on the pasta label.

Use a colander to drain the pasta, and then put the pasta on a plate. Add your favourite sauce, mix well and serve hot.

Ingredients. SERVES 4

500 grams penne pasta
300 grams eggplant
360 grams mozzarella
cheese
900 milliliter tomato sauce
1 tablespoon pesto
5 grams garlic, chopped
2 tablespoons extravirgin olive oil
2 egg yolks, beaten
30 grams wheat flour

Directions

1.Cut the eggplant in 1 cm wide slices.

2.Beat eggs yolks with fork in shallow bowl.

3.Combine bread crumbs and wheat flour on a dinner plate. Dip the slices of eggplant in beaten
   egg yolks, and then in bread crumbs mixture to coat. Sauté in olive oil over medium heat until
   browned. Place them on paper towel to drain and cool.

4.Cut the cooked eggplant and the mozzarella cheese into cubes and set aside.

5.Cook penne pasta “al dente” in a lot of salt water. Drain and set aside.

6.Sauté garlic in olive oil for one minute, then add the pesto, the tomato sauce, the eggplant, and
  cooked penne pasta. Stir delicately and then add the cubed mozzarella cheese. When the cheese
  melts, remove from the heat and serve immediately.


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