Fried Stuffed eggplant

Ingredients: 16-20 servings

Small eggplant1 kg36 oz
Bread (2/3 days old)500 gr18 oz
Grated Pecorino Crotonese100 gr3 oz
Parsley60 gr2 oz
Eggs2
EVOO250 ml8 onces
SaltTo taste
Bread crumb (plain)If needed
Basil1 bunch
Garlic1 clove

Procedure:

You have the eggplants, cut the stem and then do it in half. Steam them in plenty of salt water, when they will be drained and left in a drain to lose excess water. Bring the old bread to soak in water. Bread needs to be squeezed to remove the exceeding water and make it as dry as possible.Once drained well, dig the eggplants’ pulp with a teaspoon so that the shells remain full. Squeeze the pulp until all the water is removed and put it in a bowl with the (wet) bread crumb, which is also well-wrinkled.Combine a small clove of crushed garlic, grated pecorino cheese, parsley, eggs and kneaded the whole thing.Mix well until the mixture is homogeneous and non-sticky, if it is moist, add grated bread until it is of the right texture. Fill the eggplant shells with the mixture obtained, helping with your hands and adding a little at a time.At this point, gently fry them in a little boiling oil until golden on the filling and for about a minute on the other side.Serving suggestions:White, just fried and served as appetizer.In a tomato sauce, lay them down in a tin and cover with tomato sauce to be baked for 20/30 minute before serving as entree.Stuffing variations: adding meat for a carnivore taste or adding anchovies, green olives and capers for a strong and kick flavour.

Fresh pasta made with an iron stick

FILEJA WITH NDUJA

Handmade wheat flour eggless noodles

Ingredients: 4 6 servings

Making pasta:

360 gr of flour – semolina or unbleached all-purpose or half and half
180 gr water – (approx
)

Sift the flour, place it on the wooden planter and form the classic fountain.

Dissolve the salt in the middle of a glass of lukewarm water and slowly pour salt water into the center of the fountain, beginning to collect the flour with your hands.

Continue kneading, pouring the water needed to get a compact and elastic dough.

Let it rest wrapped in the film, out of the fridge, for half an hour, so that the gluten, which has developed by kneading, relaxes and makes filing easier.

After the dough’s rest time, form about 10 cm long rolls and about 0.5 cm in diameter.

Infiltrate and roll them, one at a time, around a broken pole, called “dinacu” or “dinaculu”.

Pass the stick with the dough on the stack, making it roll with a slight pressure, so that, by stretching it, the pasta takes the elongated shape of the screw, which is typical of the fileja.

Remove the stick and place the paste obtained on a tray or flamed sheet, placing the files together, without overlapping them.

When finished, let the dough dry.