Bucatini n.12 with eggplant


Bucatini n.12 with eggplant



  • Bucatini n.12 La Molisana   320g
  • Peeled tomatoes   600g
  • Salted cottage cheese   200g
  • Red pepper   60g
  • Garlic   3 cloves
  • Large eggplants   2 pieces
  • Smoked Scamorza cheese   1 piece
  • Basil   1 piece
  • Extra virgin olive oil   to taste
  • Farina "00" La Molisana   to taste
  • Salt   to taste
  • Seed oil   to taste


Wash well an eggplant, cut into slices of 5 mm thickness in the vertical direction. Cover the vegetable with flour "00" La Molisana and fry in seed oil and then dry well.

In a saucepan, sauté the minced garlic and red pepper with olive oil, add the tomatoes. Season with salt and pepper. Bring to a boil, mix, season with basil leaves and a drizzle of extra virgin olive oil.

Peel the other eggplant and cut into cubes and follow the same procedure as above: fry it in seed oil, dry well and the season with salt and add to the tomato sauce.

In boiling salted water cook the Bucatini 12, drain when al dente and season with a little of tomato sauce and eggplant.

Cover the special molds with whole slices of eggplant, previously fried, sprinkle above the cottage cheese and put at the center of each mold a nut of smoked scamorza cheese. Finally, cover with another slice of eggplant. Bake at 180 degrees for 8 minutes.

Place in the middle of the plate a spoonful of tomato sauce and arrange on top of the Bucatini flan, decorate with grated cottage cheese.

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