Text 32901, 90 rader
Skriven 2009-12-30 19:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Ham 16
==============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

One last eggplant idea:

---------- Recipe via Meal-Master (tm) v8.06

      Title: Pasta Incaciata Baked Pasta Wrapped in Eggplant Slices
 Categories: Ham, Pasta, Casseroles, Cheese
      Yield: 10 Servings

      2    eggplants
  1 1/2 ts Salt
      3 tb Olive oil
           BECHAMEL SAUCE:
      3 c  Milk
      3 tb Butter
      3 tb Four
    1/8 ts Nutmeg
           FILLING:
      3 qt Water
      1 lb pasta penne or ziti
      2 tb Olive oil
    1/3 c  Italian bread crumbs
      4 c  Ragu sauce
    3/4 c  Freshly grated parmigiano
           reggiano cheese
    3/4 c  Freshly grated pecorino
           romano cheese
    3/4 c  Grated sharp provolone
           cheese
      1 lb honey-baked ham;
           cut into thin strips

  Steps: The day before serving, slice the eggplants lengthwise into
  1/4 inch slices. Sprinkle with the salt and lay the slices on top
  of one another in 1 large colander or in 2 small colanders. Place
  a dish on top and weight it down (a large can of tomatoes works
  well.) Drain for 20 minutes. Dry the eggplant slices with paper
  towels. Preheat the oven to 425 F. Line a baking sheet with
  parchment paper if you're not using a non-stick pan. Brush the
  paper and eggplant slices with the olive oil and cook in the over
  for 25 minutes, until lightly brown. Set aside.

  For The Bechamel Sauce: Bring the milk to a soft boil in a large
  saucepan. In another large saucepan, make a roux by stirring
  butter and flour over medium heat until they form a thick paste.
  Add the nutmeg to the boiling milk and then pour it, a little at a
  time, into the warm roux, whisking vigorously to prevent lumps.
  When all the milk has been added, continue whisking over medium
  heat until the sauce thickens, about 3-5 minutes. Set aside.

  For the Filling: Bring the water to a boil and cook the pasta
  until just tender. Drain well, return to the pot and toss with the
  2 tablespoons of olive oil. Set aside.

  To Assemble: Grease a deep 9x17 inch baking dish and coat with the
  bread crumbs. Line the pan with the cooked eggplant slices,
  edge-to-edge, and hanging over the sides of the pan. (It's okay if
  there are spaces showing between the slices.) About 9 slices
  should be enough to cover the dish. Mix the cooked pasta with 3
  cups of the ragu sauce, 1 cup of the bechamel sauce and half of
  each the cheeses. Stir well. Pour half the pasta mixture into the
  prepared dish. Top with the ham, the remaining cheeses, ragu
  sauce, bechamel sauce and pasta mixture. Fold the eggplant slices
  over the top and cover with approximately 5 more slices. Cover the
  dish with plastic warp and place a baking sheet on top with 3
  large cans to weight it down. Place in the refrigerator overnight.
  The day of serving, preheat the oven to 400 degrees f. Remove the
  plastic wrap, re-cover the dish of pasta with aluminum foil and
  bake for 1 hours. Remove the foil and bake for another 30 minutes.
  Remove from the oven a! nd let rest for 15 minutes. To serve,
  invert onto a large serving dish a cut into wedges or thick
  slices.

  Recipe by: Cucina Amore

  Busted by Barb

-----

Cheers

YK Jim


... Get In My Belly Now

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