Sicilian timbale
Instructions
Wash the eggplants, cut them lengthwise into slices the same thickness of half a cm, sprinkle coarse salt and place them on a cutting board tilted because they lose their water.
Saute the carrot, one celery rib, chopped onion, then add the tomatoes and peas.
Add salt and pepper and cook for 20 minutes.
Wash and dry eggplants, brush with oil and grill them.
Boil the pasta and dress with the sauce, basil, diced mozzarella and Parmesan.
A mould lined with parchment paper, cover the bottom and walls with half the Eggplant and rovesciatevi half of the dough and add the eggs into wedges.
Cover with the remaining dough and ultimate with eggplants and a powdered cheese.
Put in hot oven at 190 degrees for thirty minutes.
Put the timbale and serve immediately.
Ingredients and dosing for 4 persons
- 3 long eggplant
- 300 g of type pasta penne
- 2 hardboiled eggs
- 100 g of frozen peas
- 400 g of tomato pulp
- Grated parmesan cheese
- 1 tablespoon of chopped basil
- 1 mozzarella
- 1 onion
- 1 carrot
- Celery
- Butter
- Salt
- Pepper
- Olive oil extra virgin