Involtini di Melanzane “ricetta Italiana” stuffed eggplant with pasta and two cheese
at the top the vegan version without cheese
Que viva La Bella Italia “A Ricetto deliziosissima per cucinare.” And who does not like Italian food and even better vegetarian? Italy left a beautiful memory in my of the time I went to visit her, and since the 15 years I got to the kitchen or trattoria in each region visited to test the recipes and see how the cooking. This one we saw here are prepared in several versions with ham, meat or not. I stayed with this course is the one that best fits my idiología vegetarian or vegan. For vegans, they do it without the cheese, but keep trying to dictate here as original. I know you will like and I are curious about the mix and packaging, even with known and popular products. I made for you and my daughter took them in their lunch to work and was delighted with the lunch. In my house is not saved or a bowl to save, because each day more in the queue by the end of cooking and taking photos to sit down to eat the menu you see. It is good to share food and wonderful is to see happy faces. Could it be that when I cook, I feel so happy and lively that sticks to food? ha ha … maybe. a kiss, Madelen
Portion 9 Involtini (vegan version will eliminate the cheese using cow or soy)
• 3 large eggplants
• 1 package of spaghetti integral
• 1 / 2 cup ricotta cheese
• 6 sheets of mozzarella cheese
• 1 / 2 cup Parmesan cheese
• 1 / 2 cup red wine (optional)
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 / 2 cup whole wheat flour
• sea salt and pepper to taste
• Fresh basil leaves
• 1 1 / 2 cup Italian tomato sauce, Prego (or homemade)
Cut the eggplant into slices along the way that you go from 3 to 4 sheets of eggplant. Go round and round patties on whole wheat flour with salt and pepper. Preprare pan with corn oil or sunflower oil and sauté the eggplant to cook well. Pour into paper towel and set aside.
Cook the spaghetti al dente in water, salt and oil and set aside. I use a lot of rice and pasta for hevir cycle serves me very well.
In a skillet, pour a tablespoon of olive oil, crushed garlic and brown, followed by the tomato sauce, wine, half the Parmesan, ricotta cheese and basil. Mix well and pour this mixture over the spaghetti. The wine provides a unique touch to the sauce if desired.
Now place the eggplants in a row and top with mozzarella cheese plates from side to side as illustrated. Place pasta folded in the middle half of the eggplant about 15 to 20 noodles eggplant. Eggplant rolled up which is not based firmly and seal from side to side wrapping the dough into packets. Place the part that closes to abjo to keep open. Add mozzarella and parmesan if you want above and put 5 minutes in the oven if you want to melt the cheese. Finally I add more fresh basil y. .. enjoy it. Molto buono.