Taglierini with Eggplant Mushroom Use – *

Try this delicious pasta dish:

(*) Taglierini con le melanzane uso fungo – egg pasta with melanzane.

In a large saucepan, bring to a boil enough salted water to hold all the melanzane. When the water boils, pour in the melanzane, with only the stem removed, whole and unpeeled, and cook with the lid closed for 4 to 5 minutes.

Drain in a colander, cool and then cut lengthwise into finger-thick slices and these into sticks thick on the spot.

Heat 0el and butter in a Reindl. Remove from heat. pour in a quarter of the parsley-garlic mixture, stir with a wooden spoon and add the eggplant sticks. Place the Reindl repeatedly on the stove, season with salt, dress the melanzane and add the beef broth. Put the lid on, reduce the heat and steam the dish for about ten minutes. If there is no more liquid, add a little beef broth repeatedly.

Three to four minutes before the end of the cooking time, add the remaining parsley with garlic and stir well.

Meanwhile, make the pasta ‘al dente’ in enough salted water.

Drain in a colander, arrange on the spot in a preheated baking dish and mix with the melanzane. Serve with the Parmesan cheese and freshly ground pepper, if desired.

Tips (Virginia Cerabolini) If the melanzane are prepared the day before, it is a good idea to use the rest of the parsley kn

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