Gino's Tortiglioni alla Parmigiana
Published Tuesday, 22 April 2014
This Morning chef Gino D'Acampo is in the kitchen to demonstrate how to make his tasty Tortiglioni alla Parmigiana - baked pasta with aubergines, red onions and Parmesan topping.
This Morning's Gino D'Acampo. (© Rex Features)
- 500g Tortiglioni
- 2 large aubergines, trimmed
- 3x400g tinned chopped tomatoes
- 150ml olive oil
- 15 basil leaves
- 2 large red onions, peeled and finely sliced
- 80g freshly grated Parmesan cheese
- Salt and black pepper to taste
- Place the aubergines on a chopping board and cut into strips about 1cm wide and 5cm long fingers, discard the centre part containing the seeds.
- Heat the olive oil in a large frying pan, add the aubergines and fry for 8 minutes until golden brown. Stir occasionally.
- Use a slotted spoon to remove the aubergines from the pan and drain on kitchen paper.
- Sprinkle with a little salt.
- Fry the onions in the same frying pan and same oil you cooked the aubergines for 8 minutes. Stir occasionally with a wooden spoon.
- Add in the tomatoes with the basil, stir all together and simmer on a medium heat for 15 minutes. Stir occasionally.
- Add in the aubergines, stir and continue to cook for a further 2 minutes.
- Season with salt and pepper and set aside.
- Fill with 5 litre of water a large saucepan and take to the boil.
- Add in 1 tablespoon of salt and cook the pasta in the boiling water until al dente. Stir occasionally to prevent from sticking.
- To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet.
- Drain the pasta and tip back into the same saucepan where you cooked it.
- Take the saucepan on a low heat, pour over the aubergine sauce and half of the Parmesan cheese. Stir all together for 30 seconds, allowing all the flavours to combine properly.
- Transfer into an ovenproof dish big enough to contain all the pasta and sprinkle the top with the remaining Parmesan cheese.
- Place under a hot grill for 10 minutes until the top gets bubbly and crispy.
- Remove the dish from under the grill and leave to rest for 5 minutes before portioning.
© UTV News