Creamy Paccheri with Fried Eggplant

To prepare paccheri with fried eggplant cream, wash and cut the eggplant 1 then sufficed into pieces about 1/2 inch thick and lastly dice them 2 Location the cubes in a colander and gently salt them 3 Let them drain pipes for about thirty minutes; this will make them drier so they will not take in excessive oil throughout frying.

On the other hand, prepare the sauce: heat a splash of oil in a pan with the sliced shallot 4 Let the shallot soften, then include the peeled tomatoes 5 and salt 6

Season with pepper and fresh basil 7 and cook for 5 minutes; set the sauce aside. Recover the eggplants, and squeeze them gently with your hands 8 Heat the grease in a pan to 340 ° F, then immerse the eggplants 9

Fry till golden, it will just take a couple of minutes. Drain 10 on a tray lined with paper towels 11 Now recover the sauce reserved 12

Put it into a pitcher 13 include a number of tablespoons of eggplant 14 and the grated Grana Padano PDO 15

Blend whatever with an immersion mixer 16 till you get a smooth cream 17 Prepare the paccheri in a lot of salted water 18

Reheat the eggplant cream in the pan with the diced eggplants 19 then drain pipes the paccheri al dente and include them here 20 in addition to a ladle of pasta water to finish the cooking 21

End up with the pine nuts 22 and stir. Serve on plates with a spray of grated salted ricotta 23 and fresh basil leaves. The velvety paccheri with fried eggplant is prepared to be served 24!