domenica 9 febbraio 2014

Paccheri pasta Aumm Aumm

Paccheri pasta Aumm Aumm

Aumm Aumm in Neapolitan means secretly. A dish is not really hidden since we must mobilize a pot with 3:00 to 4:00 pans and engage all of the cooktop stove. I concur with that verse so to say "um that good! 'Or to' aaaaaùùmmm issued by mommy exhausted in an attempt to gape at the baby picky. In this case I doubt very much that a baby can enjoy pasta with eggplant. 

 In terms of time needed to prepare the recipe is medium speed, but consider that serves as a main course, and then you save the time needed to prepare a second. At about the time of strafogamento digestibility and ... well everything depends on the voracity of the diner and its metabolism. 


500 g. paccheri, 500 g. eggplant, 2 clove garlic, 400 g. cherry tomatoes, basil, smoked cheese, grated Parmesan cheese, oil for frying. 


We begin to cut the eggplant into matchsticks collect them in a colander, sprinkle them with salt and put them under a weight, to remove water from vegetation, with its bitter taste can ruin a set of delicate flavors. 
So we put a large pot on the fire with boiling water, and pour the cherry tomatoes, 5 minutes of cooking and scoliamoli. 
Without cool we remove the skin and cut the flesh into two parts and collect them in a container. Cut the provolone into cubes and mix with the grated cheese and julienned basil and also collect it in a container. 
We continue eggplant, laviamole under cold water, strizziamole as much as possible, and friggiamole in plenty of boiling seed oil. Note "is not breaded." When they are lightly browned alziamole from the oil and place them on a plate. Please note that "without a paper towel." 
"And they call Aumm Aumm" Now we take a nice big pan pour the olive oil, let heat and put the garlic, of course, without a soul, let him sauté and then pour the tomatoes peeled, condiamo with a pinch of salt and if you like a pinch of pepper, let cook for 5 minutes and add the matches of fried eggplant, let it cook for another 5 minutes and the sauce is ready. So in plenty of boiling salted water cook them our paccheri, cooked and scoliamoli uniamoli the sauce add half of the diced cheese and with a wooden spoon (do not use metal spoons to stir, because the provolone magically becomes one mass would ruin everything) scramble to make everything well blended. Pour everything into a nice oval serving platter sprinkle with the rest of the cubes of provolone, a bit of basil with broken hands and a handful of freshly grated Parmesan cheese. And the dish is ready.