Meat sauce and Legaleari style eggplant ricotta
Please also refer to this page for information on the ingredients introduced in this recipe.
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
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[Boil spaghetti]
- Spaghetti di Czech No. 10 Fedelini
- 80g
-
- Boiled water
- 3000ml
-
- salt 1% salt in boiling
- 30g
-
- Basic meat sauce
- 130g
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- Eggplant
- 1 bottle
-
- salt
- A little to remove the bitterness from the eggplant
-
- Fried oil
- Appropriate amount
-
- Boiling water
- 30-50ml
-
- parsley Chopped
- A pinch
-
- Parmesan cheese
- A pinch
-
- Ricotta cheese
- 1 tsp
-
- parsley for garnish
- Appropriate amount
-
- Parmesan cheese For finishing with
- Appropriate amount
-
- ricotta cheese For finishing with
- Appropriate amount
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