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Spaghetti with Ham and Eggplant

  • 25 minutes
  • Medium
  • First Courses

Ingredients: Per 4 servings

  • ¾ lb spaghetti
  • 1 ¾ oz Minced veal meat
  • 3 oz prosciutto cotto (cooked ham)
  • 1 eggplant
  • 1 carrot
  • 2 stalks celery
  • 1 lb tomatoes
  • 1 sprig parsley
  • butter
  • grated Parmigiano Reggiano cheese
  • salt

Preparation:

Peel the eggplant, cut into rounds, grill these, then slice into strips. Clean the vegetables; slice the celery and dice the carrot. Chop the ham and the parsley separately. Briefly toss the tomatoes into boiling water, then peel them, remove the seeds and chop into pieces. Foam a large knob of butter in a pan and toss the vegetables, minced meat and ham into it. Leave to cook for 5 minutes, then add the tomatoes, and season with salt. Lower the heat, cover, and leave to cook for 15 minutes. Cook the spaghetti, drain when “al dente” and dress with the sauce, topping with the Grana-style cheese grated.