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.
