Here is a new dish typical of the Apulian tradition: it is the pasta flan with aubergines, a compromise between a first and second course, considering that inside we find both the pasta and the meat.
\nConsidering how poor the Apulian cuisine is, we can understand how this dish was designed to celebrate a particular day, celebration or a family Sunday.
\nAccording to popular tradition, the timbale is prepared in the Easter time, dedicating it to Angel’s Monday.<\/p>\n
Ingredients:
\nStriped celery 400 gr
\nAubergines 500 gr
\nTomatoes 2 kg
\nOnions 1
\nExtra virgin olive oil (EVO) 4 tablespoons
\nMozzarella 1 kg
\nParmesan Cheese to taste
\nSalt to taste
\nFor the meatballs
\nGround veal meat 250 gr
\nBreadcrumbs 200 gr
\nMilk – 1 glass
\nEggs 1
\nSalt to taste<\/p>\n
Fry the onion in a little oil, add the sauce and salt and leave to cook for half an hour.
\nCut the mozzarella into small pieces. Prepare the dough of the meatballs by mixing the ingredients, fry them and pass them in the tomato sauce.Cut the aubergines into thin slices, fry them and, when they are hot, line a round pan.
\nBoil the pasta in salted water and drain halfway through cooking. After setting aside a little sauce, season the pasta with the various ingredients, place it in the pan lined with eggplants and pour the remaining sauce. Bake in the oven at 180 \u00b0 for about 30 minutes. Turn the pan upside down on a serving plate, and place a tuft of basil in the center of the flan.
\nEnjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"
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