Italiano
That there never even miss the red wine to accompany this dish, like a good Aglianico or Gragnano. The use of small pieces of vegetables, makes sense that this dish was born for the use of those little leftover stocks otherwise not sufficient for such dishes as basic ingredients, but they are then joined together the strength for lovers of authentic flavors and simple . And we recommend that are smoking when they served at the table.
The recipes of traditional cuisine of Campania
Ingredients for 4 people: 320 grams of rigatoni, 1 small eggplant, black peppercorns to grind, half yellow pepper, half a red pepper, half a green pepper, four tablespoons of cheese or cheese in flakes, 12 cherry tomatoes, 6 anchovy fillets in oil, salted capers, olive oil, 1 clove garlic, 80g black olives from Gaeta to pit, basil, salt
Making of recipe.
Roast the peppers for a few minutes to have the opportunity to remove the skin easily, and immediately cut into small cubes or strips. Rinse the eggplant and cut into cubes or strips even this. Now is the time of cutting the cherry tomatoes. Must be made into small pieces, minimum in 4 parts. In a shallow saucepan put a little ‘oil in which you will fry the garlic to remove it immediately.
Next, pour the anchovies chopped, pitted and chopped olives, and capers. A couple of minutes up to cooking lively and add eggplant, peppers and tomatoes. No more than 15 minutes of cooking. Boiled the pasta cooked, drain and pass it into the pan making low mix with sauce prepared by adding ground black pepper if you like. Serve giving the last stirred in a pan adding cheese or cheese. Basil leaves if necessary to adorn the plate.
