Ingredients, Serves 6 -3 large eggplants • 2 mozzarella • 200 gr Greek black olives • 100g black olive paste • 2 clove, finely chopped • extra vergin olive oil (EVO Oil) • 400 g or more to taste, cans of tomatoes, chopped • 3 tablespoons fresh basil leaves • 500g conchiglioni • 50g pecorino romano and parmesan 50 g • salt and freshly ground black pepper, to taste • Cut the eggplant into slices, sprinkle with 3/4 pinches of salt and let it sit while letting the excess water drain out. • Once ready, add the olive oil in an ovenproof dish and cook the eggplant until they are golden. In a saucepan, fry garlic in olive oil, add eggplant and chopped tomatoes and stir well. • Addsalt and pepper and cook over low heat for about 20 minutes. • At the same time, pre-cook the pasta in boiling salted water for half the specified time (about 10 min) • Drain the pasta and put them in a large bowl, add a little olive oil and mix well and allow to cool slightly • Fill each conchiglione with the sauce and a little olive paste and put it on a baking sheet, where previously you would have put a little olive oil and a little sauce • Mix gently but well with your hands. Once done add the mozzarella, chopped olives, a bit of olive paste here and there, pecorino and parmesan. • Finish cooking the conchiglioni in the oven, and when you see the melted mozzarella and golden Parmesan, remove, (about 15 minutes at 200°), Add the fresh basil leaves, a little black pepper and a little oil olive and serve!
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AuthorJamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words. Click to set custom HTML
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