Barilla PLUS® Elbow with Stewed Eggplant and Goat Cheese
(Elbows Barilla Plus con Melanzane Stufate e Formaggio Caprino)
Yoeld: 50 servings
Region: Sicilia
Ingredients
10 lb eggplant, diced
1 cup flour
2 ½ cup extra virgin olive oil
20 cloves garlic, minced
5 lb mushrooms, sliced
2 # 10 can Italian Plum tomatoes
10 tbsp fresh thyme, chopped
10 tbsp fresh basil, chopped
to taste salt
to taste freshly ground pepper
20 lb pre-cooked Barilla PLUS Elbows Pasta
Sprinkle eggplant with salt and drain in colander for 30 minutes.
Toss eggplant with flour.
Heat olive oil in a large skillet.
Add eggplant and sauté until golden.
Add mushrooms and garlic. Cook until mushrooms are tender.
Add tomatoes. Season with salt and pepper and simmer 10 minutes.
Add basil and thyme to sauce.
Add pre-cooked pasta to sauce and heat thorough.
Gently mix in goat cheese and serve
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for four minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
