What we present to you is one home recipe which comes from Calabria, precisely from the kitchen of Zia Gianna: the egg pasta roll filled with aubergines, cooked ham and scamorza cheese is a super tasty first course (or even single dish) made with simple ingredients. Try it now.
Ingrediants
- 2 eggs
- 200 g of flour 00
- 3 eggplants
- 80 g of smoked cheese
for the fresh pasta:
for the stuffing:
- 3 or 4 tablespoons of grated Parmesan cheese
- 100 g of sliced cooked ham
- 200 g of tomato sauce
- salt
- pepper
- olive oil
This is one of them home recipes who immediately speaks of family: and in fact the one to give it to us is “Aunt” Gianna – or Mrs Giovanna Cardile – who sent us the recipe for this inviting directly from her kitchen in Reggio Calabria egg pasta roll filled with aubergines, cooked ham and scamorza cheese.
A dish of fresh pasta which immediately brings back to the shares of Sunday lunches, where the protagonists are loved ones comfort food linked to tradition such as lasagna, i cannelloni and the baked pastries.
For the succulent filling, the fried aubergines, a very common preparation in Southern Italy, but if you want you can also replace them with grilled courgettes. The stuffed roll is good both hot from the oven and cold: to serve it, already cut it into slices in the pan, it will be even more irresistible.
OTHER TASTY RECIPES: Baked paccheri cake, Pasta ‘ncasciata, Amalfi cannelloni, Eggplants stuffed with pasta
How to prepare: Egg pasta roll filled with aubergines, cooked ham and scamorza cheese
- Execution
- easy
- Preparation time
- 40 min
- Cooking time
-
50 min
- Resting place
- at room temperature
- Rest time
-
30 min
- Portions
-
4 – 6
How to prepare: Egg pasta roll filled with aubergines, cooked ham and scamorza cheese
Collect the flour in a bowl, make a fountain in the center and shell the eggs. Beat them with a fork and then start taking some of the surrounding flour. Knead everything by hand until you get a smooth and elastic dough. Wrap it in cling film and let it rest at room temperature for 30 minutes.
Cut the aubergines into coarse cubes, or better still into slices, with the slices it will be even easier to obtain regular portions. Place them in a colander well sprinkled with coarse salt. Leave them in brine for at least 1 hour, then rinse them very well and squeeze them. Dab them with a kitchen towel and fry them in boiling olive oil, drain with a slotted spoon and let them dry on kitchen paper. Salt them.
Roll out the egg pasta on a lightly floured pastry board using a rolling pin. You will need to obtain a thin sheet. Blanch it in a large saucepan with salted water, drain and let it cool in a bowl with cold water.
Place the drained pasta on a kitchen towel and dab it in order to remove any excess water. Spread over the fried aubergines, the chopped ham, the diced scamorza and sprinkle with a little grated Parmesan cheese. Fold all sides of the dough 3 cm inwards and then roll everything very tightly, so as to obtain a cylinder. Transfer it very gently into an oiled baking dish.
Spread the tomato sauce with a spoon on the roll and on the bottom of the pan, then sprinkle with grated Parmesan cheese. Bake in a preheated oven at 200 ° for 25 minutes. Remove from the oven, let settle and cut into slices before serving.
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