Paccheri with Aubergines and Scamorza

Recipe By : cuocoitaliano



Amount Measure Ingredient -- Preparation Method
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INGREDIENTS (for 6 people):
4 Large aubergines
400 g of Paccheri (type of pasta)
250 g of Scamorza (soft, stringy pear-shaped Italian
-- cheese)
4 Tbs of extra virgin olive oil
20 g of Parmesan
Salt
Pepper
Butter for the baking pan

1. Let salted water boil for Paccheri. When the water boils add the Paccheri

2. and cook it as indicated on the packaging. In the mean time clean, peel
and cut in small cubes the aubergines. Preheat in a pan the extra virgin
olive oil, then add the aubergines and let them cook for about 10-15 minutes
or until they become slightly brown.

3. When they are ready, place them over a kitchen paper in order to
eliminate the oil in excess. Now divide the aubergines in two parts, then
liquidize one part in order to produce a sort of mousse

4. and use the other to garnish. Cut the scamorza in small pieces.

5. When the Paccheri are ready drain them and place them over a towel as
shown in the picture below.

6. Preheat the oven to 180° C.

7. Now fill the paccheri with the mousse of aubergines and place them in a
buttered baking pan and make a layer with the stuffed paccheri. Put over the
layer of paccheri the other part of aubergine, the pieces of scamorza and
the Parmesan.

8. Bake for 20 minutes until the surface become golden.

9. Serve hot.

Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 17.6mg
Sodium: 305.8mg
Potassium: 25mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 7.7g

Comments: This is a particular Italian recipe. It is simply made of mousse
of aubergines and scamorza, but its taste is delicious. I use the pasta
called Paccheri, it is a type of pasta typical of Naples and its shape is
that of a large hollow tube. I use fresh and sweet aubergines in order to
obtain a good first course. In particular what I prefer of this recipe is
the pieces of scamorza over the aubergine that made a sort of spicy crust.


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