Mafaldine- Gragnano Pasta PGI 500gr

Product Information

Here in Italy, eggplant (melanzane in Italian) is a typical Southern Italian ingredient which is used in lots of traditional dishes, many of which have become well-known in other countries too. Some of the best melanzane recipes include pasta. Below you’ll find a selection of 10 eggplant pasta recipes from Italy that are mostly vegetarian, except for one with fish and one with nduja! A little eggplant history.

Fry the swordfish cubes for about 2-3 minutes, turning half way through to ensure even cooking. Then, mix in the cooked tomatoes and eggplant to the pan, sautéing until the fish is fully cooked. If you’re a fan, do give some of these 10 eggplant pasta recipes from Italy a try. I’m sure you’ll love pasta with eggplant as much as the Italians do!Prepare the baguette bread as a side dish. Cut it from between, place it on the baking tray, put the fontina cheese, and Italian seasoning on it evenly. Bake for about 9 minutes until the cheese melts.

But being a pasta girl, I started brainstorming ideas of incorporating cabbage into a dish. I love the classic combination of buttery cabbage, so I thought why not make a pasta dish out of it?If you want to try a scampi inspired version of this pasta with lemon, you can also add some lemon juice, lemon zest and capers to the sauce. And if you want to add some protein to the dish, you can cook the shrimp in a separate pan and toss them in the mafaldine along with the sauce. Mafaldine pasta is also great for making lasagna, as its wavy edges give the dish extra texture. FAQ about Mafaldine pasta This recipe is a seamless combination of a variety of flavors and chunky texture that is surely going to delight your taste buds. The recipe is quite simple and vegetarian. You will need the following ingredients:

Store this Mafaldine Pasta in Tomato Sauce in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or on the stovetop until warmed through. What to Serve this Mafaldine Pasta in Tomato Sauce with Making the pasta dough for your mafalde is very simple and we’ve outlined the process in the steps below. We also have a helpful video guide if you’d like to follow along with Roberta as she makes fresh egg pasta dough from scratch. These last round varieties have a dense whiter flesh and less seeds than the more common eggplant. They are also less bitter. The prosperosa is widely available throughout Italy. It’s our favourite for all kind of recipes, including eggplant pasta. Some years we grow it in our veggies garden. Cook the chopped shallot in the same pan, letting it soften gently until it becomes translucent. Then add the cuttlefish and sauté for 2 minutes with a pinch of salt. Remove the cuttlefish and shallots from the pan, using a slotted spoon.Ricotta: Fresh homemade ricotta or high-quality store-bought ricotta cheese. If you can find it, use buffalo ricotta cheese, it tastes incredible. Italians use ricotta in many ways; in desserts and cakes and on pizza. There are also lots of pasta recipes that include it. My favourite way to eat this fresh cheese is actually on its own or with honey on bread for breakfast, especially if it’s very fresh and homemade. However, these Calabrian ricotta balls in tomato sauce is my second favourite way to use ricotta. Making Calabrian ricotta balls with pasta. Stir in the parmigiano-reggiano cheese, and continue tossing (add more pasta water if you need to loosen it up). The sauce should be, well, saucy -- not too dry or too liquidy. Step 3 - Saute the vegetables: Continue sauteing for 10 minutes, frequently scraping any brown bites on the sides or bottom of the pot. Adjust the heat as needed to lightly caramelize (but not burn) the vegetables. I ended up keeping the heat on medium low when testing because my vegetables were browning nicely even at a lower heat. The vegetables are just starting to wilt. After 15 minutes, the vegetables should begin caramelizing. The vegetables have continued to caramelize and wilt. As you finish sauteing the vegetables, keep scraping any browned bits on the sides and bottom of the pan. Heat the oil in a pan and cook the pumpkins in it until they turn soft and brown. Take some of the pasta water and add it to the pumpkins. Mash the pumpkins, leaving a quarter of them for the later garnishing.