Paccheri con Melanzane

5

With the combination of eggplant, tomatoes, and paccheri, classic flavors of Sicily are combined - add the anchovies and you have a great first dish for the summer season. The paccheri is a pasta that originated in Campania and in this recipe we use it as a noodle to mix with the sauce, but it is also common to stuff the paccheri with various fillings. Enjoy this recipe with a nice glass of Barolo.

4
• 1 lb Paccheri
• 2 eggplants sliced and roasted
• 2 oz Olive Oil
• 4 Cloves of Garlic Chopped
• 6 Anchovy Fillets
• 3 cups of steamed cauliflower
• 1 cup grape tomatoes cut in half
• 1 tspn oregano
• 16 oz of marinara
• 1 tspn crushed red pepper
• 4 oz grated romano
• 3 sprigs chopped fresh parsley
Prep • Begin by slicing the eggplant into 1" thick slices, • On a sheet pan sprinkle salt and then place the eggplant slices on the pan • This 'sweats' the eggplant out, after about 5 minutes dab the eggplant with a paper towel to dry it off. • Sprinkle the top of the eggplant with black pepper and oregano and then drizzle with olive oil. • Place the eggplant in the oven at 375 degrees for 5 miinutes. After 5 minutes, flip the eggplant and cook in oven for another 5 minutes. • Remove the eggplant from oven, let cool and cut the slices into 1/6ths chunks • Bring a pot of water to boil with a touch of salt, after boiling add the cauliflower for a couple minutes, then remove. • Chop the cauliflower after it has cooled and set aside ( Save the water for boiling the pasta) Extension • Begin bringing the pot of water to a boil again • Add the olive oil to a skillet over medium heat with the butter • Add the oregano and anchovies after butter has melted - at this point add the pasta to the water (the pasta will take approx 9 minutes to cook) • Now add the garlic, cauliflower, and eggplant to skillet and stir • Bring to low heat and add the tomatoes, crushed red pepper, and oregano • Add marinara to skillet and continue to stir on low heat while pasta is cooking • Add the pasta directly from the pot to the skillet and toss • Plate the pasta and sprinkle with grated romano and fresh parsley
Nutritions

Calories
415

Sodium
594mg
24% DV

Fat
27g
42% DV

Protein
21g
43% DV

Carbs
17g
5% DV

Fiber
6g
25% DV

An overnight Sausage Breakfast Casserole is the best make-ahead dish for a special holiday morning or a lazy Sunday brunch. Loaded with eggs, sausage, cheese and bread, you get a delicious and satisfying meal in one pan -- and the entire recipe can be assembled the night before. Here's to sleeping in, hot mugs of coffee, and hearty, down-home comfort food to start your day!

1 lb. bulk pork sausage
1/2 c diced onion
12 large slices white sandwich bread
8 oz cheddar cheese ( grated )
10 eggs
3 c whole milk
1/2 t dry mustard
1 t kosher salt
1/4 t pepper
10-12
  • Brown the sausage and onion in a large skillet over medium-high heat until the meat is no longer pink (about 7 minutes); drain.
  • Grease a deep 13 x 9-inch baking dish. Arrange bread cubes in...
    See the full directions on my site
Nutritions

Calories
431

Sodium
2140mg
89% DV

Fat
25g
39% DV

Protein
32g
65% DV

Carbs
10g
3% DV

Fiber
3g
12% DV

Pecan Pie

483

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes prep time you too can cook like a chef.

1 unbaked or frozen pie crust
2 1/2 cups pecans coarsely chopped
3 large eggs
1 cup light or dark corn syrup
3/4 cup packed light or dark brown sugar
3 tablespoons melted butter (slightly cooled)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
8
Nutritions

Calories
605

Sodium
576mg
24% DV

Fat
63g
97% DV

Protein
1g
3% DV

Carbs
0.5g
0% DV

Fiber
1g
4% DV
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