Serves 6
INGREDIENTS: tsp = teaspoon tbsp = tablespoon
500 gr Rigatoni Barilla (or Molisana)
650 gr Tomato sauce
500 gr Gouda cheese
2 Aubergines
300 gr Parmesan cheese
2 Eggs
100 gr Ham
100 gr Salami
1 Onion
Sunflower seeds’ oil (as needed)
Olive oil (as needed)
Basil (as needed)
PREPARATIONS:
- Cut the aubergines in thin slices. Put the aubergine’s slide in a colander with some salt for 20 minutes
- Wash and then dry the aubergines. Fry in boiling oil the aubergine’s slides
- In the meanwhile, prepare the tomato sauce:
Brown the onion in olive oil
Add tomato sauce, basil and salt
Cook with medium fire for 20 minutes
- Boil the eggs until they are hard boiled
- Cut the gouda cheese, salami and ham in small cubes
Prepare the pasta:
- Boil some water in a pot. Pour the pasta and cook it for 9 minutes. Dry the pasta
- Add the tomato sauce (spare 3 spoons)
- Put half of the pasta in a baking tray. Cover with aubergine’s slides
- Add gouda cheese, eggs (in pieces), the ham and the salami
- Cover with the remaining half of pasta
- Add the 3 spare spoons of tomato sauce
- Cover on top with parmesan cheese
- Bake in hot oven at 180°C for 30 minutes
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