How to cook paccheri-like pasta with scampi and aubergines, a dish with an exquisite taste made with a sea sauce accompanied by fried aubergine.
Ingredients for 4 people
- 400 g of paccheri
- 15 prawns
- 1 eggplant
- 1/2 glass of white wine
- 10 cherry tomatoes
- 3 tablespoons of extra virgin olive oil
- 150 g of chopped celery, carrot and onion
- 1 shallot
- 1/2 chili pepper
- parsley
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How to prepare paccheri with scampi and aubergines
Cut the tail of the prawns and extract the intact pulp while keeping the shells.
In a saucepan with a little olive oil, quickly brown the chopped celery, carrot and onion, then add the shells and blend with the wine.
Cover with cold water and allow to boil gently for 1 hour and a half.
When the broth is reduced, pass it to the vegetable mill to squeeze the heads well, then season with salt.
Cut the aubergine into wedges by removing the central white part with the seeds, slice it into cubes and fry them in hot seed oil, then drain them on paper towels.
Sauté the chopped shallots in a pan with the oil and chilli pepper, add the chopped cherry tomatoes and sauté over high heat.
After a while add the pulp of the prawns and the diced fried aubergines.
Sprinkle with the parsley and pour the prawn broth, reducing it to a low flame.
Dip the paccheri in a pan with salted boiling water, drain them al dente and finish cooking the pasta in a pan with the sauce, adding the broth if necessary.
