Timbale of anelletti and aubergines


450 g of Sicilian ringed pasta
2 aubergines
200 g grated caciocavallo
200 g of primosale or mozzarella
400 g of mixed minced meat (bovine-pork)
150 gr of cooked ham

200 gr. Shelled peas
1 onion
extra virgin olive oil
preserve fresh tomato
red wine to cook
salt and pepper


Slice the onion thinly after peeling it. Take a large and non-stick pan and pour 4 tablespoons of oil, let it heat and fry the onion. Sauté the minced meat with the sauté and then pour the fresh tomato sauce to cover everything. Season with salt, add a pinch of sugar to remove the acidity and mix carefully. Lower the stove and let it stew for an hour. In another pan, pour a tablespoon of oil and cook the peas, sprinkle them with a little vegetable stock. Meanwhile, fry the aubergines cut into thin slices. Drain them from the oil and place them on a tray covered with kitchen paper.

Take a baking dish, sprinkle with breadcrumbs and cover with fried aubergines. In a saucepan with boiling salted water, boil the Sicilian rings and drain when cooked. In a large bowl put the peas, diced ham and diced primosale (or mozzarella) and grated caciocavallo, add the rings. Mix the ingredients well and pour the mixture into the oven-proof baking dish, sprinkled over the surface layer of the abundant bread crumbs.

Turn the oven on and let it heat up to 180 degrees. Bake the timbale for about 30 minutes, check at the end of cooking if you have made the crust of breadcrumbs and let stand a few minutes before serving.




1,5 kg of aubergines
500 g of potatoes
500 g of lamb meat
500 g of pork
500 g of coppered tomatoes or perines
150 g of grated pecorino
100 g of grated parmesan
150 ml of béchamel sauce ready

2 medium onions
1-2 cloves of garlic
a glass of red wine
5 tablespoons extra virgin olive oil
salt and pepper
half a teaspoon of cinnamon powder


Wash the aubergines and remove the green part on the end, then dry them and cut them into slices about 4-5 mm thick. Put the aubergines, one slice on the other, inside a colander, sprinkle them with coarse salt, putting a plate over them and a weight on top. Wait a couple of hours. In a large skillet, add the oil and add the chopped onions and the crushed garlic, then let it brown and then add the minced meat.

Brown the meat, add the red wine and let it evaporate, then add salt and pepper and add the cinnamon. Cook over low heat and then add the peeled and diced tomatoes; put a lid on the pan and cook over low heat for about an hour, stirring occasionally. Meanwhile, peel the potatoes, cut into thin slices (4-5 mm) and boil for 5 minutes in salted water, then drain. Then rinse the aubergines under running water and then pat dry them with a clean cloth. Fry all the aubergines and place them on a plate with paper towels. In the same way, fry the potatoes and drain them from the excess oil (10-11).

Take a pan and line its bottom sprinkling it with all the potatoes. On top, put half of the fried aubergines, then half the ragù spread out well, and then sprinkle with 2-3 tablespoons of grated cheese mixed together. Repeat the layers and mix half the advanced cheese with the béchamel sauce. Pour all the béchamel on the preparation, sprinkle with the remaining cheese and bake in preheated oven at 180 ° C for about 40-45 minutes. As soon as the béchamel becomes golden, take the pan out, let it cool and serve.
Source: ricette.giallozafferano.it


Eggplant with chocolate


1.2 kg of aubergines
550 ml of water
500 g of sugar
100 g of pine nuts
100 g of lamellar almonds

50 g of flour
200 g of dark chocolate
100 g of bitter cocoa
100 g of candied citron


Wash the aubergines, cut them and cut into slices about half a centimeter thick. Take a colander, and put the slices of aubergine alternating with the coarse salt, cover with a plate and put on weight and let it rest for at least 2 hours. Meanwhile, put 250 ml of water in a large pot and add the sugar, stir well and bring the syrup to a boil, then boil for 2 minutes. Add the chopped dark chocolate to the sugar syrup and mix well until the chocolate has melted completely. At this point, take a small bowl and put the sifted cocoa with the flour, gradually add the water remaining flush and mix with a whisk until you have a creamy mixture without lumps. Add the cocoa cream to the chocolate mixture.

Wash the aubergines, dry them well with the absorbent kitchen paper and then fry them in plenty of seed oil. Gradually drain the aubergines on the kitchen paper. Take a baking dish and put a layer of chocolate cream, place the aubergines on top and then sprinkle with almonds, pine nuts and candied citron.

Continue in this way alternating chocolate, aubergines and dried fruit until the ingredients are used up. Cook the aubergines in chocolate in a hot oven at 150 ° C for about 10 minutes. Serve warm or cold aubergines.
Source: ricette.pourfemme.it