Bowtie Pasta with Mushroom Sauce
Easy
Leaden eggplant coated in flour and beaten egg have no place in Amalfitani cooking. Eggplant is treated lightly so the dish is not heavy. Years ago when traveling in Sorrento, a chef I was working with gave me a little tip…never fry eggplant in olive oil, it absorbs too much and makes the dish heavy. Instead he recommended using peanut oil because the eggplant will absorb much less. I have used both; you be the judge. It is best to salt the eggplant slices first to rid it of water. Do this at least an hour before cooking.
SERVES 8
Comments
Paul Lally, Executive producer
Here’s that recipe for you:
Cut and paste this in your browser window:
http://www.ciaoitalia.com/seasons/17/1716/lemon-curd-meringue-cake
Debra Holloway
I really enjoy watching your show and in all the years you have been on the air, this is the first time I have watched you. I have a question about the salt tablets that you use, where do you get them from? I have tried doing a search on the computer and cannot find them anywhere. Thank-you for your time.
Paul Lally, Executive producer
Hi, Debra,
We got them when we were filming in Sicily and brought them back with us.
“Salti” is the brand name and look to be available at this link:
http://salumeriaitaliana.com/catalog/pantry/salt-seasonings/salti-natural-sea-salt-tablets
Hope this helps,
Paul