domenica 9 febbraio 2014




18 cannelloni stuffed by 
6 medium eggplants, frying oil to taste, 2 tablespoons oil, 1 clove of garlic, 350 g of ripe tomatoes 
6 basil leaves, 50g parmesan, pecorino 50 100 g buffalo milk, salt 
For the sauce 
4 tablespoons olive oil, 1 clove of garlic, 450 g of tomato sauce, 1 bunch of basil, salt

Cut the aubergines, without peeling, into slices 1 cm thick, collect them in a colander, sprinkle with salt to allow them to release the bitter liquid. 
After 1 hour wash them thoroughly, dry, grind into small pieces, fry them in very hot oil and place on a plate. 
Warm in a pan 2 tablespoons of olive oil with a clove of garlic whole, and when the garlic is well colored, remove and pour the tomatoes, washed, dried and cut in half. 
Sauté for a few minutes the tomatoes in oil, then add a pinch of salt, the cubes of eggplant and chopped basil. Mix the ingredients well and cook, stirring until the mixture will be very limited. 
Pour the eggplant in tomato sauce in a bowl and add 20g of grated parmesan cheese, 50 g. of sheep and buffalo reduced into pieces. 
Prepare the sauce by putting in a saucepan the oil, garlic, tomato sauce, a pinch of salt and a few leaves of basil. 
Coperchiare and cook on low heat for about 15 minutes 

Cook the cannelloni in salted water, drain it al dente and put them on a clean towel. 
In a rectangular baking dish, pour a little of suitable size 'of the sauce. Fill the cannelloni with 1 tablespoon of the mixture of eggplant and mozzarella and place in baking dish; finish pouring the remaining sauce and handing out a few leaves of basil. Finally, sprinkle with grated parmesan and pecorino. 
Switch the baking dish in a hot oven for half an hour and let stand for 10 minutes out of the oven before serving. And the cannelloni are ready. 
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