Paccheri with fried eggplant cream
Immerse yourself in the authentic flavors of Italy with our Paccheri with fried eggplant cream, a vegetarian delight that brings the essence of the Mediterranean to your table. This **Vegetarian pasta recipe** is not only incredibly delicious but also surprisingly quick to prepare, ready in just 35 minutes! Discover the simplicity of creating this **Easy paccheri recipe** at home and savor the rich, creamy sauce that makes this dish unforgettable.
Dietary Information
Servings:
- 1
To prepare the paccheri with fried eggplant cream, wash and trim the eggplant 1, then cut it into slices about 1 cm thick and finally cut them into cubes 2. Place the cubes in a colander and salt lightly 3. Let them drain for about 30 minutes, so they will be drier and will not absorb too much oil during frying.
- 2
Meanwhile, prepare the sauce: in a pan, heat a drizzle of oil with the chopped shallot 4. Sauté the shallot, then pour in the peeled tomatoes 5 and salt 6.
- 3
Season with pepper and fresh basil 7 and cook for 5 minutes; set the sauce aside. Retrieve the eggplants, squeeze them lightly with your hands 8. In a saucepan, heat the seed oil to 170°, then dip the eggplants 9.
- 4
Fry until golden brown, a few minutes will be enough. Drain 10 on a tray lined with absorbent paper 11. Now retrieve the sauce set aside 12.
- 5
Pour it into a jug 13, add a couple of tablespoons of eggplant 14 and the grated Grana Padano DOP 15.
- 6
Blend everything with the immersion blender 16, until you get a smooth cream 17. Cook the paccheri in plenty of salted water 18.
- 7
Reheat the eggplant cream with the diced eggplants in the pan 19, then drain the al dente paccheri here 20 and add a ladle of pasta water to complete the cooking 21.
- 8
Complete with pine nuts 22 and mix. Serve on plates with a sprinkling of grated salted ricotta 23 and fresh basil leaves. The pasta with fried eggplant cream is ready to be served 24!
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