pasta alla norma
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2 portions
2 eggplants 600 g tomatoes 3 gloves garlic 1 onion basil leaves 150 g ricotta olive oil 100 ml white wine 250 g fresh fusilli salt & pepper |
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Dice eggplants and salt them thoroughly. Rest for 1 or 2 hours.
Put tomatoes into boiling water for 30 seconds. Peel off skin and cut tomatoes into dices.
Cut onion and garlic into fine dices.
Heat olive oil in big pane and fry onions under medium heat, add diced garlic and continue to fry under low heat.
Before onions and garlic getting brown, add tomatoes, increase heat for 1 or 2 minutes, then cook slowly with low heat for 1 hour.
Rinse eggplants and dry with kitchen paper. Put a lot of olive oil in other pan and fry eggplant for 10 to 15 minutes until getting brown.
Dry eggplants with kitchen paper.
Cook pasta.
Add white wine to tomatoes and let it evaporate. Season with fresh pepper from grinder.
Add eggplant and salt as needed.Add basil leaves and 100 g Ricotta.
Continue slow cooking and stiring for 2 more minutes.
Add boiled fusilli and stir thoroughly.
Take pan from stove and put rest of ricotta over pasta.
Put tomatoes into boiling water for 30 seconds. Peel off skin and cut tomatoes into dices.
Cut onion and garlic into fine dices.
Heat olive oil in big pane and fry onions under medium heat, add diced garlic and continue to fry under low heat.
Before onions and garlic getting brown, add tomatoes, increase heat for 1 or 2 minutes, then cook slowly with low heat for 1 hour.
Rinse eggplants and dry with kitchen paper. Put a lot of olive oil in other pan and fry eggplant for 10 to 15 minutes until getting brown.
Dry eggplants with kitchen paper.
Cook pasta.
Add white wine to tomatoes and let it evaporate. Season with fresh pepper from grinder.
Add eggplant and salt as needed.Add basil leaves and 100 g Ricotta.
Continue slow cooking and stiring for 2 more minutes.
Add boiled fusilli and stir thoroughly.
Take pan from stove and put rest of ricotta over pasta.
moussaka
I found it on www.dw.com and translated it into English. It is from Chef Asterios Koustoudios from Hotel Grande Bretagne in Athens.
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3 eggplant
2 potatoes 4 ripe tomatoes olive oil 700 gr minced meat 1 large chopped onion 1 chopped garlic glove 1 glass red wine fresh thyme parsley 1 bay leave pinch of cinnamon salt & pepper |
for the Bechamel sauce
100 gr butter 140 gr flour 2 glasses of milk 2 eggs 1 pinch of grinded megnut 150 gr grinded Gruyere cheese salt & pepper |
- Cut eggplants in 1 cm thick slices and put for 10 minutes into salted water
- rinse thoroughly and dry
- fry in hot olive oil until light brown
- dry with kitchen paper
- same as above for potatoes
- heat olive oil in large pot
- fry garlic and onion
- add minced meat and fry under stiring
- add wine and let it evaporate
- add diced tomato, thyme, bay leave, cinnamon, salt & pepper
- cook until liquid is evaporated
Bechamel sauce - heat butter in pan
- add flour and heat until brown
- add milk under stirring
- when sauce is becoming thick, take from stove and add meg nut, salt and pepper, cheese and eggs
- stir quickly and thoroughly
- grease casserole with butter
- put one layer potato, then one layer eggplant
- sprinkle parsley on top
- put layer minced meat and smooth down
- put second layer potato, then second layer eggplant
- sprinkle parsley on top
- pour Bechamel sauce on top and smooth down
- sprinkle cheese on top
- bake in oven at 175°C for one hour until golden brown
- rest for 30 minutes before serving ( the moussaka, not you, you prepare the table and open the wine!!!)