Ingredients
- 3 large eggplants (each at least 11 inches long)
- salt
- 1⁄2 cup toasted breadcrumb
- FOR THE SAUCE
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup finely chopped onion
- 1 celery rib, finely chopped
- 1 large carrot, finely chopped
- 3 garlic cloves, minced
- 5 cups chopped chopped fresh plum tomatoes (drained, about 10 medium size) or 5 cups canned plum tomatoes (drained, about 10 medium size)
- 1⁄4 cup dry red wine
- 1 bay leaf
- 1 1⁄2 teaspoons fine sea salt
- fresh ground black pepper
- FOR THE FILLING
- 2 cups bucatini pasta, broken into thirds
- 1 lb ground veal
- 1 large egg, beaten
- 2 tablespoons dry white wine
- 2 tablespoons freshly grated pecorino cheese
- 1⁄2 cup toasted breadcrumb
- 1 teaspoon fine sea salt
- 1 1⁄2 cups cubed fresh mozzarella cheese (fior di latte)
- 1⁄4 cup chopped fresh Italian parsley
- 1⁄2 cup peanut oil (for frying)
- 1⁄4 cup freshly grated pecorino cheese
Details
- Servings:  
12
- Diet:  
High-Fiber
- Meal:  
lunch, dinner
- Dish:  
main course
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