John Myers
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Strozzapreti, Eggplant, Tomato
The perfect strozzapreti, eggplant, tomato recipe with a picture and simple step-by-step instructions.
Pasta
- 2 Pc. Eggs
- 400 g Semola
- 1 pinch Salt
- 1 shot Olive oil
- Water
Sugo
- 1 Pc. Clove of garlic
- 700 g Tomatoes
- 3 Pc. Eggplant fresh
- Salt
- Soy sauce
- Freshly grated Parmesan
- Chopped basil
- Chopped parsley
- Knead all ingredients in a blender or by hand to form a smooth dough. Put the dough in the cling film to cool. Then prepare the sugo.
- Roll out the pasta dough very thinly on a floured board and cut into strips approx. 1 cm wide. Rub the strips into “rolls” between your hands. Mix the finished pasta on a plate with semola flour so that they do not stick together. And the short, curved shape of the Strozzapreti “priest strangler” gets.
- Bring water to a boil in a large saucepan and let the pasta steep for 2 to 3 minutes. Strain through a sieve and return to the pot. Mix with a little olive oil and let the remaining water evaporate briefly on a low flame.
- Cut the aubergine into slices and cook in the oven at 170 degrees until soft. Let cool and cut into small cubes.
- In a saucepan, sauté the onions with the garlic until translucent, add the honey. Remove the small leaves from the thyme and add them. First add the chopped aubergines and then the small diced tomatoes. Let simmer for at least 2 hours. Stir regularly. Season to taste with soy sauce, salt and possibly Tabasco.
- Arrange the pista with the sauce on preheated plates and sprinkle with herbs and Parmesan.
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