Spaghetti alla Bizzarra is a dish that will enchant your guests, bringing the authentic flavors of Sicily to the table with a unique touch. Try this recipe and be speechless!n Follow recipe.
Ingredients: simple, total time: 70 min. 2 servings
220 g spaghetti
1 eggplant
50 g fontina cheese/ diced
1/2 bunch basil/ finely chopped
1/2 onion/ finely chopped
2 Tablespoons olive oil EVO
2 clove of garlic/ minced
50 g tuna in oil/ drained
200 g tomatoes
salt and pepper to taste
Preparation:
Wash the eggplant well and remove the stalks and cut them into flat cubes.
Put the cubes in a colander and sprinkle them with salt.
Let them rest for about 30 minutes to remove the vegetal water and bitterness.
Wash the tomatoes and dip them in boiling water for a few seconds, peel them and cut them into slices.
Heat olive oil in a large pan and add finely chopped onion. Fry until it becomes transparent. Add chopped garlic, fry until it releases the smell.
Strain the eggplants and add them to the pan.
Stew them for about 10 minutes, then add tomatoes.
Season with salt and pepper and let the sauce cook for another 20 minutes, covered, stirring occasionally.
Five minutes before the end of cooking, add crushed tuna and chopped basil.
Cook the spaghetti al dente in salted boiling water, drain and add to the sauce.
Add the fontina, mix well, and serve the spaghetti while still hot in shallow plates.
Buon appetito!
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