Penne Timbale with squid ragout and aubergines

Penne Timbale with squid ragout and aubergines

Tags: Starter Fish Antipasti

Ingredients

300 g
3 tbsp
1
aubergine
250 ml
tomato sauce
100 ml
sunflower oil
50 ml
extra virgin olive oil
10 g
salt
5 g
pepper
10 g
sugar
1 bunch
basil
1 bunch
mint
80 g
small squid
1/2 glass
red wine
50 g
Parmesan cheese, grated
50 g
semi-cured cheese
1
garlic clove

Preparation

Clean and finely cut the squid then chop them with a food processor, using a little oil and lukewarm water. Put them in a pan with salt, pepper, minced mint and deglaze with half a glass of red wine; cook slowly until the squid are cooked. 

 

In the meantime, partially cook the Schär Penne and drain. 

 

Heat the sunflower oil in a pan at a temperature of about 170° C and fry the aubergines slices/cubes. 

 

Preparation of the tomato sauce

 

Put the olive oil in a saucepan and lightly fry the garlic clove without its germ. Add the tomato sauce and season with salt, pepper, sugar, basil and the fried aubergines Once the sauce begins to boil, lower the heat and cook until the original volume reduces by 20%.  

 

Sprinkle the Schär Breadcrumbs on an oven proof dish and place a layer of sliced aubergine. Cover the aubergine with Schär Penne previously mixed with tomato sauce, squid ragout, grated parmesan and diced cheese.  

 

Form a pasta bake with the remaining aubergine slices; sprinkle with Schär Breadcrumbs and bake at 180° C for 10 minutes.