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Polpette e melanzane a funghetto
Polpette e melanzane a funghetto

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We hope you got insight from reading it, now let’s go back to polpette e melanzane a funghetto recipe. You can cook polpette e melanzane a funghetto using 16 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Polpette e melanzane a funghetto:
  1. Take For the meatballs :
  2. Take 500 g mince
  3. Use 1 egg
  4. Use Spoonful Parmesan cheese
  5. Use Chopped fresh parsley
  6. Use Spoonful breadcrumbs
  7. Take to taste Salt and pepper
  8. Use The rest :
  9. You need 1 large aubergine
  10. Get Small chopped onion
  11. Take 400 g tin of chopped tomatoes
  12. Get to taste Salt and pepper
  13. You need Oil for frying
  14. Get Fresh parsley to serve
  15. Take Glug of white wine
  16. Use olive oil
Steps to make Polpette e melanzane a funghetto:
  1. Heat oil in a pan. Wash, chop and dry aubergine. Deep fry for 3-4 mins until slightly brown. Drain on kitchen paper and set a side
  2. Put the meatball ingredients in a bowl. Mix well with your hands and divide in small balls. Set a side
  3. Cook onion in a pan with a little oil. When soft, add meatballs and turn up the heat slightly and brown. Add wine and let it evaporate
  4. Add chopped tomatoes and turn down the heat and simmer for about 15 mins. Now add the aubergine, mix and continue simmering for another 8-10 mins. Add some fresh parsley and serve 😊

Le melanzane a funghetto sono un contorto campano classico e gustoso a base di melanzane fritte e pomodori ramati, ottime anche per condire la pasta. Le melanzane a funghetto, o per essere precisi mulignane a fungitiello sono un contorno tipico napoletano. Trasferitele in un colapasta e spolverizzatele con un po' di sale per far perdere l'acqua di vegetazione, così non saranno amare. Per preparare le melanzane a funghetto, iniziate lavando sotto acqua corrente le melanzane. Lessare la pasta in abbondante acqua salata, scolarla per bene e rimetterla in pentola.

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