The aubergine stuffed with sfincione tagliatelle is a recipe for first courses that I created personally and of which I am particularly fond. This is a dish that is well suited to the autumn season. In fact, the seasonality of the vegetable protagonist of this delicious recipe covers the period between June and October.
The spread of aubergines throughout the Mediterranean basin is due to the Arabs who, around the 15th century, imported them from India and China. Today Italy represents one of the largest producers and consumers of aubergines in the world. In particular, Sicily covers a third of national production, managing to create delicious and extremely creative recipes.
Ingredients for 2 people
- 1 large black aubergine
- White flour to taste
- Oil
- 180 g Tumminia flour /durum wheat flour
- 90 ml of water
- Salt to taste
- ½ red onion
- Cherry tomatoes
- Black pepper to taste
- Breadcrumbs to taste
- Grated caciocavallo
Method
- Cut the aubergine in half, hollowing it out and leaving it a little thick to be peeled. Remove the tops, peel the two pieces, flour them and fry them in boiling oil until they are half covered. Once cooked, place them to drain on absorbent paper.
- In the meantime, prepare the pasta by mixing the Tumminia flour with water and a pinch of salt. Then, let it rest for 30 minutes wrapped in cling film.
- Prepare the sauce by frying half a red onion with a cherry tomato, a pinch of salt and a little black pepper. When the mixture is cooked, blend it if you prefer and add breadcrumbs and grated caciocavallo.
- Roll out the dough and make some tagliatelle. Cook them and sauté them in the pan with the prepared sauce.
- Fill the aubergine with the seasoned tagliatelle and place some previously floured and fried aubergine strips on the surface.
If you want to reduce the difficulty, use fresh bought pasta, not egg pasta. You can also use sliced aubergines and create layers alternating them with the pasta, or insert small pieces of diced aubergines into the pasta.
