Tag: stuffed

Pasta stuffed aubergines, the tastiest ideas – Italian Cuisine

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish that we cannot do without this summer

Aubergines are the summer queens, very good and perfect for preparing many different dishes. IS if they never tire on the grill, it is when we prepare them filled that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines

To prepare eggplants stuffed with pasta we can use various types of aubergines. The the purple ones are more suitable, slightly rounded in shape, which can be cut in two and whose base is perfect for holding pasta. The aubergine is also indicated lilac round, the Florence violet and the black oval round. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique

The operation that will make this recipe perfect is the preparation of aubergines. To get a flawless result we will have to cut them in two engrave them with the tip of the knife forming sharp cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.


But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help each other to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

Our recipe

The unmissable alternatives

Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

Blank: pasta and eggplant purists also love it in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

Recipe Grilled stuffed squid – Italian Cuisine

Recipe Grilled stuffed squid

  • twelve squid of medium thickness
  • 70 g tuna in oil
  • White bread
  • salted capers
  • parsley
  • thyme
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of grilled stuffed squid, clean the squid; deprive them of beak, eyes and internal bone. Gut them and remove the bodies from the tufts. Wash and drain them well, then pass the tufts with a slice of bread, half a spoonful of capers rinsed with salt, the tuna drained from the preserving oil and a handful of leaves of thyme and parsley.

Collect the proceeds in a bowl and season with the necessary salt and pepper. Fill the bags with this stuffing and close the opening with wooden sticks. Add salt and pepper to the stuffed squid, sprinkle them with a little oil and cook them on the hot grill, turning them often: they will be cooked in about 10 '. Sprinkle with a pinch of chopped parsley and serve immediately.

Recipe Avocado stuffed cherry tomatoes – Italian Cuisine

Recipe Avocado stuffed cherry tomatoes

  • 125 g whole yogurt
  • 16 pcs small tomatoes, of different types
  • 2 pcs avocado
  • lemon juice
  • basil
  • mint
  • thyme
  • extra virgin olive oil
  • salt

For the avocado stuffed cherry tomato recipe, cut the tomato caps and empty out the seeds. Peel 1 avocado and shake it with yogurt, a pinch of salt, 1 tablespoon of oil, a splash of lemon juice. Peel the other avocado and cut half of it into cubes and half into thin slices. Stuff the cherry tomatoes with the avocado cream and add the cubes. Serve them with sliced ​​avocado and season with pepper, herbs and a drizzle of oil.

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