|The town of Casteldaccia
Foods and cook recipes Casteldaccia
Rigatoni gr. 600, ripe tomato kg. 1,200, 4 large onions, a bunch basil, eggplant 4, parmesan gr. 50, oil, salt and pepper.
Cut the eggplant into half inch thick slices and put them to rest for about an hour in the water and salt. Drain, dry and fry in abundant oil.
A part with tomato, onions and basil in the meantime you will have prepared a sauce Palermo.
Cook the rigatoni and toss in a bowl with sauce, basil, a few slices of eggplant and a little cooking oil.
Arrange the remaining slices on the dough, add some more sauce, sprinkle with grated Parmesan cheese and garnish with a few leaves of basil.