Rigatoni alla siciliana
Rigatoni alla siciliana
Rigatoni alla siciliana is one of the most famous dishes of the Italian culinary tradition, rich in flavor, born from the combination of fried eggplants, tomatoes and provola. Simple, colorful, delightful, this dish never disappoints! Just a few ingredients easy to find and a little elaborate preparation to bring to the table all the flavor of the south. What’s the secret to best enjoy it? Rigatoni PGI Liguori , a format that holds the sauce in an inimitable way.
_____________________________________________________________________________________________________________________________________________
The Liguori advice
To remove the vegetation water from the eggplants and ensure a crisp result, it is useful to leave the eggplants previously washed and cut, for 30 minutes sprinkled with plenty of coarse salt under a weight (a plate, a bowl). Then just dry them and remove the excess salt with a kitchen towel.
Prepare also with
_____________________________________________________________________________________________________________________________________________
Cut the eggplants into cubes, then fry them in a high-sided pot, little by little, in plenty of hot oil. Keep the aubergines aside and prepare the sauce: in a saucepan fry a clove of crushed garlic and 5 tablespoons of oil, brown and add the tomato sauce, salt and pepper. Cover and leave to cook for about 25 minutes. Season with salt and make the water boil, cook the rigatoni for 13 minutes or, if you prefer to cook al dente, for 12 minutes.
Meanwhile, remove the garlic from the sauce and add the eggplants. Drain the pasta, put it back in the pot and add the sauce. Add the cubes of provola, the parmesan cheese, plenty of basil, mix over low heat so that the provola melts and serve with some fried eggplant kept aside and a leaf of fresh basil.
