Bocche di Leone Pasta alla Partenopea with Mixed Vegetables
An explosion of flavor for vegetable lovers. A first course to discover and enjoy: "pasta bocche di leone alla partenopea with mixed vegetables."
Servings: 4 persone
Ingredients
- 300 gr Pasta bocche di leone
- 2 nr Eggplants
- 1 nr Bell Peppers
- 1 nr Onion
- 30 gr Pancetta cured
- 1 clove Garlic
- 5 tbsp Olive Oil extra virgin
- 3 tbsp Grana Padano grated
- 10 gr Parsley
- qb Oil for frying
- qb Flour type 00
- qb Salt
- qb Pepper if desired
Instructions
- Wash the eggplants, remove the stems, cut them into sticks and place in a colander. Sprinkle with salt and let them lose water for about 30 minutes.
- Prepare the parsley, wash it and finely chop it.
- Peel the onion and slice it thinly.
- Cut the pancetta into strips.
- Peel the garlic and chop it.
- Heat the oil in a saucepan. Add the pancetta, onion, and garlic. Let soften.
- Clean the peppers, removing the white filaments and seeds. Wash and cut into strips.
- Add the peppers to the sauté. Season with salt, pepper (if desired), and lower the heat. Cover and cook for about 30 minutes, stirring occasionally and adding hot water if needed.
- Bring salted water to a boil in a pot, add the pasta and cook.
- Dry the eggplant sticks, coat them in flour then shake off excess.
- Heat abundant oil in a pan and fry the eggplant sticks. Drain and place on absorbent paper.
- Drain the pasta al dente and add it to the saucepan with the peppers, letting it absorb the flavors for a few minutes.
- Remove from heat, add the eggplants and grated cheese. Mix.
- Serve immediately, garnished with parsley.
Notes
The dish is even more delicious if you add two zucchinis to the eggplants.