Parmigiano Reggiano DOP PARMAREGGIO 30 Months · Parmigiano Reggiano DOP PARMAREGGIO Fresh Grated ·
3 h 1/2
<li>4 large aubergines</li>
<li>150 g all-purpose flour</li>
<li>1 l extra virgin olive oil</li>
<li>200 ml tomato sauce</li>
<li>200 g mozzarella</li>
<li><strong>150 g Parmigiano Reggiano</strong></li>
<li>salt as required</li>
<li>4 basil leaves</li>
4 large aubergines
150 g all-purpose flour
1 l extra virgin olive oil
200 ml tomato sauce
200 g mozzarella
150 g Parmigiano Reggiano
salt as required
4 basil leaves
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Take the aubergines, cut them into slices, sprinkle with salt and leave them for one hour.
Then, wash off the salt and pat the aubergine slices dry with some absorbent kitchen paper. Coat the aubergine slices with all-purpose flour. Heat the extra virgin olive oil in a pan and fry them.
Next, prepare the sauce. Take a pan and put the oil, chopped onion and tomato sauce in it. Then add, the salt, basil and simmer it all for about an hour on a low heat.
Spread some sauce on the bottom of an oven-proof dish, cover with the slices of fried aubergine, add another layer of sauce, grated Parmigiano Reggiano and mozzarella and make two more layers, alternating the fried aubergine with the sauces, so that the last layer consists of tomato sauce and Parmigiano Reggiano.