How to Make EGGPLANT PASTA like a Calabrese

this is a marvelous experience guys this is a pasta from Calabria with eggplants what's it called Maryam pasta Kim Allen Chani from Calabria a sensational family recipe it's been enjoyed in generations of generations you don't go wrong in Maria he's showing us how to make it Thank You vengeance of our allowing me [Music] I am welcome to Vincenzo's clay oh yes we Marie yes played Maria today is taking us to Calabria a Maria a little bit more of Calabria can't always have brute says they recipes you're right right what is that okay this is so war fat sacani melon Jeremy so eggplant sauce calibrator style absolutely ingredients we need eggplants because that's our main ingredient or three explains roots Isaac this is a good size because you'll understand why this size will be will work with the recipe okay battle oh vessel it's just important we need some onions some garner it yep garlic extra virgin olive oil salt and pepper for heat tablespoons of breadcrumbs and four heaped tablespoons of pecorino tomato so I normally use for a serving of four people a Posada a bottle of passata tomato and also a tins of peeled tomatoes multi no it's not in the pasta and of course the pastor of your choice with this particular recipe we do prefer will my family anyway prefers the spaghetti yeah exactly I'm working we'll try it yeah well let's start by peeling our eggplant first so let's just chop the top part about eggplant and that bottom part okay with a peeler just peel all the skin off let's start cutting up the eggplants now so what I do is with a size eggplant like this I slice it all the way down not into super thin slices okay just normal slices I'll show you about that thickness if you're going to have a to sin it's by the time it's cooked first we shallow fry it and then we put it into the sauce it's actually going to be just it likes it almost just melts away that's not good so that's why it's important just to have it just the right size now what we're going to do we're actually going to slice it put it half cut it halfway and long ways and in a minute roundabouts like this that thickness and then put it into the strainer and just continue doing this process with all your eggplants okay we finally finished cutting up our eggplant look how much so really if you've got two really good-sized eggplants that's sufficient you want to do extra it's not going to go to waste the next part is salt so what we're going to do is we're actually going to put salt through the eggplant I can't remember this is what's going to take the bitterness out of the eggplant so a good heaped bit of salt make sure you were actually with your hands turn it so the eggplant actually spreads evenly over the eggplant okay a little bit more don't worry because as it's actually draining that's that salts doesn't retain doesn't stay in the eggplant okay looks okay looks good alright so now this is our little little secret part this is what I do I put a plate on top of the eggplant okay and now we're going to put a waste now whatever you have in your kitchen this is what I use my kettle my kettle is full and just pop that on top of the colander with your eggplant okay now another little thing that I do I just put another dish under the colander so when the waters draining it's actually draining into the dish okay Maria we want some action what's next do you want to learn how to do the sauce for your wife good I do okay let's go chopped up onion and garlic okay just a garlic yeah so Maria you want is the garlic panel please we're going to use half a shallow fry now eggplants and the upper half process okay yeah yeah so we've got pork lights there so you me to chop these as well I do okay so just I do want to do absolutely and look at what he does that money I'm telling you are so good it doesn't work for you that's perfect okay and now if you want to top the iron that you just dice it finally that please cry money are you crying well that's all that's good at least it's just crying over again okay here we go so we've got that hot plate on let's put a good drizzle of extra virgin olive oil okay so we've put half of the garlic that we've diced and we're going to put all of the onion that Vincenzo's just diced so well and it starts stirring that know we do our sofrito for about what they mean it's got even ten minutes just going to brown off the garlic and the onion I like to put a little bit of ground pepper also and a lot of color bread like to put also some chili oh so you can today I've decided to not include that but everyone could do as they please at home alright the next part the most important part adding your tomato okay so here we go we're just gonna add beautiful the cassava and the tin of tomato and now we're gonna add our salt or much Oh about a teaspoon cook it for about thirty minutes at low temperature putting your lid on it now let's get to our main ingredient of this dish the eggplant let's see let's reveal what's under this under this plate remove that top plate and look at this look how much water has actually come out of that implant put in that salt in now we're going to squeeze the eggplant I like to do this near my kitchen sink look at that look how much water is still coming out of that eggplant okay and have a little Bowl there ready to put it in once you've squeezed it as you can see okay how the eggplant shrinks so are you using three or four good-sized eggplants it's great because you'll have obviously more eggplant to tasting your sauce let's start shallow frying the eggplant so drizzle some extra virgin olive oil into a fry pan heat that up we're going to add our other two cloves of garlic into our fry pan okay so my garlic is starting to sizzle and now what we're going to do Vincenzo is we're going to add our eggplant I can I love the sounds but I love the smell stir that oil and that garlic through the eggplant see it's just already so soft about five minutes okay it is don't you love these recipes that are quick thanks to the face that I have what we're going to do now is we're just gonna add a little bit of black pepper to our eggplant again you can also put some hot chili and some beautiful basil I also want you to remember don't have your the heat on too strong as you're actually shallow fry in this eggplant because you can actually burn it and you don't want to have burnt eggplant in your sauce okay what we're going to do is we're going to test to see if the eggplant okay is soft enough to actually add into your sauce so just put a piece of it onto your spoon and just if you can actually get your Forks through it okay and it's not too hard it's perfect it's perfect so what we're going to do now is turn your frypan off put it just a little closer to your saucepan okay and just start adding your eggplant into the sauce the last little bit in there Vincenzo how simple is this oh my god okay oh you don't get it at the restaurant I don't know I think it's because of you know the way we grew up we had everything from garden to table this was just one of those vegetables that they grew in the garden always eggplant this won't take long at all I've got another 15 to 20 minutes the water's boiling so let's just add our pasta let's add the salt and just follow the pocket when you cook your past okay follow the extraction once the sauce is ready we're going to just add some breadcrumbs and some cheese to our sauce and then you just combined it this is what flavors your sauce Vincenzo's we're ready to have a look at the sauce okay this is now the last step we go to add some basil to our sauce mix that through and the very last step to this recipe is adding the breadcrumbs and the cheese cheese mm-hmm basically you cover it we do Vincenzo I think that's enough okay and the remainder of this we're going to still use so don't worry what we're going to do now is we're going to cover that we're going to turn the gas off pasta is ready it's time to strain the pasta let's take a lot of the liquid out first and put the pastor now into the colander it's all empty yeah okay put your pot nearby and of course you've got your sauce let's lift the lid Vincenzo yes look at that okay what we're going to do now is we're going to put some of that sauce at the bottom of our pot before we add our pasta to it here we go we add a little bit more at the top and it's mix it through just have a I look at that we're going to just add a little bit more bezel because you can never have enough and while that steam is coming off that pasta that actually goes into that basil and that taste as follows through here we go Vinnie how good is that so we've got the sauce going all through that pasta and put a lovely generous serving how does that look the chancel Maria gonna have the pleasure just a [Music] dose okay Bravo is the most important part isn't it who the sores everywhere so this is the plate that we're gonna put in the middle of the table Rio we want not only somebody's actually going to try and eat all of that probably me what do we do now last thing do it right then we just go to add that last little bit of bread crumbs and cheese yes let's just sprinkle that over that I hate plateful of spaghetti Mario can I have this portion well you probably can but I think we're going to share it look okay these would be enough for me this is a nice pocket are you ready to enjoy Maria I only need eight best part of the video recipe thank you for showing you're ready you're welcome oh yeah yeah you need to make sure I do I do well butter cheese and a little bit of that always and a little bit of my cheese and bread crumbs a little bit so I do it yum yum let's see if it's good [Music] do that again hmm Karlis happiness acclaim sauce cheese what more do you want like yeah enjoy this recipe everybody I think is the reason why I married your what your daughter is it yeah and now I'll get mega for it would make it better than a mom I'll try thank you for watching this episode and thank you we will see you in the next event Enzo's played with your ACP with Maria play Thank You Amanda hey wanna see mangia Vincenzo's plates utensils plates [Music]

Channel: Vincenzo's Plate

Views: 92,218

Keywords: eggplant pasta, eggplant pasta recipe, eggplant pasta sauce, pasta with eggplant, pasta with eggplant sauce, pasta with eggplant and tomato, pasta with eggplant recipes, eggplant pasta recipe jamie oliver, eggplant recipe, vegetarian pasta recipes, calabria, calabrian pasta, calabria style, eggplant recipes, italian eggplant pasta sauce recipe, chef vincenzo, vincenzo's plate, eggplant, eggplants, recipe eggplant, pasta, pasta eggplant

Id: DvNczbifHdk

Length: 14min 57sec (897 seconds)

Published: Sun May 17 2020