A Drum of Eggplant and Bucatini Timballo Di Melanzane E Bucatin

A Drum of Eggplant and Bucatini (Timballo Di Melanzane E Bucatin

A Drum of Eggplant and Bucatini (Timballo Di Melanzane E Bucatin


2 hours 30 minutes

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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
Cuisine
  • italian

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