12 oz. Bucatini Noodles,
8 ounces of Pancetta,
1 medium onion,
1 red hot pepper,
5/6 ripe plum tomatoes.
4 onces Pecorino Romano cheese,
2 tablespoons of Antica Ex Vir olive oil,
pinch of salt (dash of red wine optional)
Cook the fettuccine until “al dente”. Meanwhile, melt the butter and garlic in a large sauce pan, and add the cream slowly (make sure cream has been out of frigerator for about 10 minutes) then add wine, parmesan, salt and pepper to taste. Stir over medium heat till cheese has melted and sauce has thickened. Add drained, cooked pasta to sauce, stir till coated. Place on a large pasta platter and add fresh parsley, ground pepper, and grated Parmesan cheese. Serves 4.
1 large eggplant-sliced, 2 tbsp coarse salt, 2 jars tomato & basil sauce, 3 cups Antica extra virgin olive oil -for frying, 12 oz, Bufala Mozzarella cheese (thinly sliced), 2 1/2 cups grated,Parmesan or Romano cheese, 1/2 tsp. oregano and rosemary, 1 large minced garlic clove.
Peal the eggplants and cut in 1/4 inch thick slices and sprinkle with coarse salt. Place in a colander and weight with a heavy dish. Leave for at least 1 hour for eggplant to drain. Pat dry with paper towels. Heat olive oil in a large sauté pan and fry eggplant till golden brown. Drain on paper towels.
Cover bottom of casserole dish with tomato sauce, layer eggplant, a layer of Mozzarella, grated cheese, a little bit garlic and spices. Repeat until you have several layers of each. Reserve a little tomato sauce and grated cheese for top.