Thursday , 21 September 2017
Ultime News

Fagottino alla bruzia – u fagotto alla bruzia (Calabria)

Chef Luigi Quintieri

Ingredients (4 people)

For the sauce:

250gr of minced lamb

100gr of minced pork

500ml of tomato sauce

1 bunch of parsley

1 red chilli

1 glass of white wine

1 onion

Extra virgin olive

Salt

Black pepper

For the parcel:

8 slices of grilled aubergine

150gr of Bucatini pasta

Greated Pecorino or Parmigiano cheese

 

Preparation:

In a saucepan brown the minced lamb and pork with some black pepper and the white wine. Add the tomato sauce and cook for about an hour and a half.

Boil the Bucatini pasta and toss and season with salt and black pepper. Over a work surface place the aubergine slices and place a Tbsp of the Bucatini pasta over each slice and roll until obtaining an aubergine and pasta roll. Place the aubergine rolls in a baking dish, over them add a layer of the meat sauce and sprinkling some of the grated cheese. Bake for about 10 minutes at 170 ° c.

This dish is nothing more than the evolution of Sauteed Tonnarelli with pork with sauce, aubergine and basil the only difference is the presentation.

 

EATALY - alti cibi