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Pasta with red sauce: eggplant and sausage

I Ingredients (serves 4) :

1 eggplant large or 1 medium and 1 small

oil, salt, pepper, pepper to taste .

2 cloves of garlic

350 gr sausage

500g (1 packet) of tomato puree smooth

320gr pasta

Dice the eggplant and simmer (with a pinch of pepper).

Prepare the sauce with garlic, olive oil and a light sprinkle of chilli. Finally remove the garlic cloves.

Keep the flame low and crumble the sausage into the pan.

Let it cook 1 / 2 minutes, turning often.

Add about 6 tablespoons of tomato sauce.

Keep the flame low and mix, so that the sausage would absorb the past.

Add the eggplant, previously drained and dry, and stir for a minute.

Add the rest of the past.

Always low fire

Cook pasta, drain and toss in a second pan with the sauce.

Serve and serve.

smell the smells.

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The poetry of the day

I can not remember. But those moments will last with me as pure

at the bottom of a vase too full.
not think of you, but out of love for your
and this gives me strength. Do not invent

in places that now have no meaning without you. Your
not be
is warm you, and it's true, you did not make more
. Nostalgia
often does not distinguish. Why then, if your search

influence on me already feel like a ray of light
moon at the window.

(Rainer Maria Rilke)

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I am a fairly flat trivial to prepare, yet I had never done before ... I personally can not stand the smell of raw egg, but it is a dish that I always liked a lot, and every time we eat them covered with a ton of grated parmesan and I am enjoying the last to leave the cubes of bacon and eat together:) In short, the other day I was just felt like carbonara, I resisted for a week, then by Monday I have no right spending more and bought eggs and bacon cubes ...
Usually when I prepare something that I've never done this before but I have eaten many times at home, I ask my mother the recipe ( eh well, raise your hand if you do not think their parents at home you ever eat better than anywhere else! ), but this time I did my own thing and I tried a recipe that I liked on the internet. The choice fell on one of GialloZafferano , followed closely the proceedings but a little 'less ingredients, and halving the portions as I prepared just for me and Faith.

Ingredients for four people two

Pillow 150 gr. fresh diced bacon 100 gr.
oil 2 tablespoons idea
Pecorino 100 gr. Parmesan cheese 30 gr.
pepper to taste
Spaghetti 350 gr. 175 gr. about
4 eggs yolks + 1 whole 1 Internal + 1 yolk

I boiled the water, I have moderately salted, and put to cook spaghetti (I used the big ones of the Coop) . Meanwhile, I put the bacon in a frying pan with a trickle of olive oil EVO invisible, and I did not started to fry until lightly browned.
Separately in a bowl I whisked the egg and half and added to eye about 30 grams of grated parmesan cheese, until the mixture has become slightly thick. Since I was not sure that would be so dense, I added two tablespoons of the cooking and I've toned down slightly. I added the bacon (drained away the fat) with the eggs just before draining the spaghetti, I paid them in the bowl so as not to miss dressing for the road and I poured everything into the cooking pot, stirring until I saw the eggs begin to curdle. I served in my beautiful black Ikea bowls with more grated Parmesan cheese and pepper macinatina.
A friend of baseball great gourmet cooking advice which I get often from one provider and now that the contents of my stomach, told me last night from a different recipe that I have followed the Roman and DOC, and tried to explain last night , although I say that do not exactly remember the exact steps (make it up as soon !!)... the differences are:

1. use the pillow as GialloZafferano recipe and not my beloved bacon (I like ;__;);
2. a different timing of the cooking of various ingredients: bacon / bacon should be cooked later still hot and should be added to eggs and pasta to help accelerate the cooking of the egg with its heat;
3. replacement in preparation of the cheese grated with a touch of butter, and the subsequent addition of the cheese grated once it is mixed with pasta, egg, butter and bacon;
4. the mixture of parmesan and pepper before mixing the dough, rather than on flat ground finished.
   

What about ... we'll do it and try to explain better;) Meanwhile, however, the spaghetti was delicious! ^ _ ^

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Spaghetti alla carbonara sauce yogurt

He so hot, and I did not want to turn the stove, so I rtrovo horrid to eat raw vegetables, meats, and cheese mostly.

time ago I also bought a book of excellent vegetarian recipes divided by seasons, I prefer to eat vegetables in season rather than those from the greenhouse, so I started leafing through it looking for ideas, and I found my new passion.
now he'll understand that I have my periods of fixation, especially food, are now being mind ... will be granted, but I had never liked it! Leafing

then I discovered an excellent sauce to accompany grilled vegetables, raw or toasted bread to put on anywhere in there.

Ingredients: 1 cup of yogurt

1 clove garlic 1 sprig of mint


1 tablespoon olive oil 1 pinch pepper 1 pinch of cumin



salt How to prepare:
Mince garlic and mint, and mix all the ingredients for the yogurt!
faster and easier than that! I eat a spoon!