Ingredients for 4 servings:
- 300 gr Caserecce Pasta Forte
- 3 round eggplants
- 6 stewing tomatoes
- 100 ml tomato sauce
- 100 gr meatballs
- 1 mozzarella
- 100 gr Caciocavallo Silano PDO
- basil
- salt and extra virgin olive oil to taste
- 1 clove of garlic
Slice the eggplants into 5 mm thick slices. Sprinkle each slice with a little salt and let them drain their bitter liquid in a colander for 1 hour. After this time, fry them in hot oil for about 1 minute.* Let them dry on a cloth to absorb excess oil.
Prepare the meatballs, the sauce, and dice the caciocavallo and mozzarella. Then, add the meatballs to the sauce and let them flavor.
In boiling water, blanch the tomatoes for 3-4 minutes, then remove and peel them. Dice them (concassé) and cook them in a pan with extra virgin olive oil and 1 clove of garlic for 30 minutes.
Cook the Caserecce Pasta Forte and drain them while still al dente (8 minutes) into a large bowl. Cover with sauce, add the diced caciocavallo and mozzarella, and stir in the basil strips.
While preparing an aluminum baking dish with the fresh tomato sauce at the bottom, proceed with assembling the rolls.
Take the eggplant slices and place a moderate amount of the sauced Caserecce on each, trying to keep them adhering to each other. Add the meatballs. At this point, close the eggplants and tie each with kitchen string.
Once all the slices are done and the rolls are arranged in the baking dish, sprinkle them with a little more sauce and bake at 160°C for 10 minutes.
Remove the rolls from the oven, untie the string, and plate them.
*The eggplants can also be grilled, but frying makes them drier, faster, and more convenient. This step can also be done the evening before.
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