Ingredients to make Fusilli in aborigine sauce:
- 400 grams of fusilli or tortilla or the pasta of your liking
- 2 eggplants
- 1 large onion, chopped in brunoised
- 2 garlic cloves, minced
- 4 tomatoes
- 20 basil leaves
- 100 ccs of olive oil
- 120 ml of white wine
- 1 pinch of nutmeg
- 100 grams of grated Parmesan cheese
- 1 pinch of salt
- 1 pinch of pepper
How to make Fusilli in aborigine sauce:
- Peel the aborigines and cut them lengthwise into 1/2-inch slices, then cut them into thin strips and chop them brunoised.
- In a bowl, place the aborigines in salted water, to remove the bitterness they have, for 20 minutes.
- Remove the water and squeeze them between your hands to remove all the excess water. Reserve.
- In an apparent pot pour the oil and put it on the fire, when the oil is hot adding the chopped onion.
- When it becomes transparent, add the eggplants and mix well.
- Let it cook for a few minutes and add the chopped garlic, let it fry for a moment, add the glass of wine and cover, let it cook over low heat (as the aborigine tends to stick, you have to stir it from time to time).
- Meanwhile, cut the tomatoes in half widthwise and squeeze them to remove the seeds, chop them into pieces and blend them together with the basil.
- Add the blended tomato and nutmeg to the aborigine sauce mix well and cover to cook, increase the heat until it boils again and lower it again.
- Let cook for 15 minutes, turn off the heat and add half of the grated cheese.
- If the sauce is too thick, add a little of the water in which the noodles are cooked.
- Mix the noodles with the sauce, serve and sprinkle with grated cheese. You can also serve the fusilli’s and place a spoonful of aborigine sauce on top.