HOMERecipesRegaleali - style eggplant ricotta with meat sauce

Meat sauce and Legaleari style eggplant ricotta

This is the true essence of Kataoka's recipes. This dish uses a classic meat sauce. The delicious flavor of the lightly fried eggplant blends surprisingly well with the sauce, making it a truly Italian dish. Adjust the amount of cooking water added to the meat sauce as you watch the sauce reduce. Finish by sprinkling plenty of cheese and parsley for a delicious dish you won't be able to stop eating
Please also refer to this page for information on the ingredients introduced in this recipe.

meat sauce

This is the true essence of Chef Kataoka's classic recipe. This is an authentic meat sauce made in-house. It takes a lot of time, but the taste is completely different from regular meat sauce. Julienne the carrots and celery before finely chopping them. This makes for a quick and easy process. The vegetables alone require a thorough, slow frying time of an hour, so it may seem difficult, but it's a great way to prepare it on a relaxing afternoon with a glass of wine. Dried herbs are also fine

Italian

Pasta meat sauce

Kataoka Mamoru

[Book by Chef Kataoka] Authentic Italian food that can be enjoyed at home, professional flavors.

Amazon

Cooking time: 20 minutes

Does not include time to make meat sauce

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How to make it

Cut the eggplant into 1-2cm slices, sprinkle salt on both sides and leave for a while. When the moisture comes out, wipe it off with kitchen paper and deep fry in 180°C oil until golden brown

Boil water in a pot, add salt, and boil the spaghetti until it has a slightly firm al dente (a little bit of the core remains in the center). (Approximately: about 1 minute before the displayed time. Here we will be 4 minutes.

Heat the meat sauce, add 1, the cooking water, and parsley, and bring to a boil

Add the spaghetti and Parmesan cheese and mix well, then add the ricotta cheese and mix well

Place on a plate and finish by sprinkling with parsley and Parmesan cheese, then top with ricotta cheese

Materials 1 person

[Boil spaghetti]

Spaghettidi Czech Republic No.10 Federini

80g
Boiled water

3000ml
1% salt content of salted

30g
Basic meat sauce

130g
Eggplant

1 bottle
salt

A little to remove the bitterness from the eggplant
Fried oil

Appropriate amount
Boiling water

30-50ml
Mince parsley

A pinch
Parmesan cheese

A pinch
Ricotta cheese

1 tsp
For minced parsley

Appropriate amount
For finishing parmesan cheese

Appropriate amount
For finishing ricotta cheese

Appropriate amount

[PR]

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