PUTTANESCA RECIPE AUTHENTIC RECIPES

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EGGPLANT ROLLATINI RECIPE: HOW TO MAKE IT



Eggplant Rollatini Recipe: How to Make It image

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 30 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 31

1 large eggplant
1 tablespoon salt
SAUCE:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg, lightly beaten
1/8 teaspoon pepper
COATING:
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying

Steps:

  • Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 726 calories, FatContent 48g fat (15g saturated fat), CholesterolContent 181mg cholesterol, SodiumContent 3182mg sodium, CarbohydrateContent 44g carbohydrate (19g sugars, FiberContent 7g fiber), ProteinContent 35g protein.

PUTTANESCA SAUCE RECIPE - CIAOFLORENTINA



Puttanesca Sauce Recipe - CiaoFlorentina image

An authentic Puttanesca Sauce recipe or Suggo all Puttanesca, made with anchovies, capers and black olives. A favorite pasta dish of spaghetti alla Puttanesca.

Provided by Florentina

Categories     Main

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

1 oz x 28 can San Marzano tomatoes
4 tbsp extra virgin olive oil
7 cloves garlic (minced)
2 tsp red pepper flakes or to taste
2 tbsp capers
8 anchovies
3/4 c black olives (sliced)
2 tbsp fresh oregano or 1 dry
1/4 c Italian parsley (roughly chopped)
sea salt to taste
3/4 lb spaghetti

Steps:

  • In a heavy bottom pot add a lug of olive oil over low flame.
  • Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil.
  • Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
  • Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.
  • Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.
  • Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
  • Meanwhile cook the spaghetti al dente and toss them with the puttanesca sauce.
  • Serve hot, garnished with the remaining olives and fresh parsley.

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