SICILIAN MACARONI WITH EGGPLANT
Slice one
eggplant and put it under a weighted plate to extract the bitter juices.
Then fry the slices delicately in lard. Make a ragout of bacon and salami as follows: Put two tablespoons of butter into a
saucepan, fry , and when cooked add two tablespoons
of tomato paste, thinned with hot water (or a corresponding amount of
tomato sauce). Cook for fifteen minutes.
Prepare
three-quarters of a pound of macaroni, boiled and drained, then put it
into the saucepan with the hearts and livers, add the eggplant and three
tablespoons of grated Parmesan cheese. Mix well together and serve.
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