James Aubergine & Anchovy Pasta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Aubergines, cut in 1cm
Cubes,
Olive Oil,
1: Garlic Clove, peeled
1 can: Chopped Tomatoes,
Passata, (optional)
1 can: Anchovies,
1 tbsp: Flour,
1 deciliter: Milk,
Directions:
Sprinkle the cubed aubergines with salt and leave them to drain.
Meanwhile, heat some olive oil in a big saucepan, chuck in the whole
peeled garlic clove and follow it a minute or so later with the
tinned tomatoes, and passata if youre using it.
Now open the tin of anchovies, and chuck them and their oil into a
small saucepan. Heat them through, and mash them with a fork. Stir in
the flour, and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing
it up. Put the saucepan uncovered into the oven at gas mark 4 for 30
minutes.
Serve with industrial amounts of pasta.
Recipe By : John Fuller
Source from luhu.jp
Meanwhile, heat some olive oil in a big saucepan, chuck in the whole
peeled garlic clove and follow it a minute or so later with the
tinned tomatoes, and passata if youre using it.
Now open the tin of anchovies, and chuck them and their oil into a
small saucepan. Heat them through, and mash them with a fork. Stir in
the flour, and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing
it up. Put the saucepan uncovered into the oven at gas mark 4 for 30
minutes.
Serve with industrial amounts of pasta.
Recipe By : John Fuller
Source from luhu.jp