Riccioli Con Melanzana E Mozzarella Recipes

RICCIOLI CON MELANZANA E MOZZARELLA

Steps:

• Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
• Rinse them, pat them dry, and dice them finely.
• Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
• Add the eggplant and cook, stirring, for 5 minutes.
• Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
• While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
• Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
• Serve at once, with more Parmigiano for those who want it.

RONZONI'S CHEESE-FILLED MANICOTTI

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions. Drain and lay flat on foil to cool.
• Meanwhile, in a large bowl, add most of the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Also add the eggs and seasonings and mix well.
• Spoon or pipe about 1/3 c cheese mixture into each pasta tube and place in a 13 x 9 pan.
• Pour spaghetti sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
• Cover with foil and bake 35 minutes or until hot and bubbly.
• NOTE: To make a white sauce, take equal parts butter and flour, melt and brown in pan, taking care not to burn it. Add a pinch of salt and nutmeg, then cream or milk slowly, to reach the right consistency. For this recipe, you would need about 1/2 cup each of butter and flour and about 3 c of cream or milk.