On watching this video I was ready to rush off to the “Photo” restaurant in Sorrento for lunch.
In this video chef Simone Ammendola shows how to make the Torretta di Paccheri, or Paccheri Tower.
This is an aubergine and ricotta pasta dish that involves baking the pasta (a kind of large maccheroni) at the end of the cooking process.
Ingredients required: 50 grams of provola cheese, 200 grams of ricotta, 80 grams of vine ripe tomatoes, 160 grams of eggplant, 200 grams of paccheri or maccheroni pasta, 50 grams of grated parmesan cheese, extra virgin olive oil, one garlic clove, salt and pepper.
Method: Boil the pasta in boiling salted water.
Wash and peel the aubergine, keeping the peel aside.
Cut into cubes, flour and then fry in olive oil.
Drain and place on a paper towell to absorb the oil.
When half cooked, drain the pasta and tip into cold water and ice to arrest the cooking process.
