Shopping list April 13, 2020
Italian Live Cooking🍋🍅
with
Gildo & Jennifer
Monday, April 13, 2020
Pasta with eggplant sauce
Pasta with eggplant and tomato sauce
Ingredients: Serves 4
Pasta
Approximately 400 g short pasta (e.g., penne, rigatoni, fusilli)
Water
Coarse salt
The eggplants
1 liter sunflower oil
2 eggplants (cut into small squares or strips, but not too thin)
The tomato sauce
Approximately 4 tablespoons extra virgin olive oil
1 clove of garlic
Pinch of chili/pepperoncino
Approximately 1 teaspoon oregano, as needed
Approximately 2 tablespoons of capers, as needed
Approximately 100 g black olives (with pits), as needed
500 g cherry tomatoes (cut in half)
When the dish is almost ready
Approximately 30 g (chopped) Taleggio or (grated) Provolone 'medium strength'
Compared to either taleggio or provolone, smoked ricotta would be best. But we can't get hold of any at the moment.
Approximately 30 g (grated) Grana Padano or Parmigiano Reggiano (preferably aged at least 24 months)
IGTV
Watch the video that goes with this shopping list on Instagram here
What you can do in advance
Put all the ingredients out on your kitchen counter so you're ready at 5 p.m. when we get started.
Divide them into small piles on the kitchen table, as we have done in the shopping list above, so that the various items you need to make the different dishes are grouped together and ready to use.
It is a good idea to
- Depending on what you can get hold of, chop the taleggio or grate the provolone.
- Grate the Grana Padano/Parmesan cheese
- Heating water in an electric kettle
- Wash the eggplants
- Peeling garlic
- Wash the tomatoes
Pots and pans
- Pot for the pasta
- Colander for pasta
- Pot for sunflower oil
- Absorbent paper, the eggplants must be fried
- Pot for the tomato sauce
- Cheese grater
Level of difficulty
We have a difficulty rating system of 1 to 3 stars, where 1 star is easiest and 3 stars is hardest.
The difficulty level for this dish is: **