Side Pannel
James' Aubergine and Anchovy Pasta
James' Aubergine and Anchovy Pasta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Vegetables, Pasta, Vegetarian
Ingredients List
- 2 Aubergines -- cut in 1cm
- Cubes
- Olive Oil
- 1 Garlic Clove -- peeled
- 1 cn Chopped Tomatoes
- Passata -- (optional)
- 1 cn Anchovies
- 1 tb Flour
- 1 dl Milk
Directions
Sprinkle the cubed aubergines with salt and leave them to drain. Meanwhile,
heat some olive oil in a big saucepan, chuck in the whole peeled garlic
clove and follow it a minute or so later with the tinned tomatoes, and
passata if you're using it.
Now open the tin of anchovies, and chuck them and their oil into a small
saucepan. Heat them through, and mash them with a fork. Stir in the flour,
and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing it up.
Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes.
Serve with industrial amounts of pasta.
heat some olive oil in a big saucepan, chuck in the whole peeled garlic
clove and follow it a minute or so later with the tinned tomatoes, and
passata if you're using it.
Now open the tin of anchovies, and chuck them and their oil into a small
saucepan. Heat them through, and mash them with a fork. Stir in the flour,
and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing it up.
Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes.
Serve with industrial amounts of pasta.
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