Be warned: This dish is not a quick meal. Prep and cooking time should be about three hours but I assure you that it’s well worth it! Think timpano but instead of dough and bechemel you will used fried eggplant slices. You will need two large eggplants, a box of penne pasta, romano cheese, sweet Italian sausage, 1/2 pound of ground beef, one onion, one can of puree tomatoes, olive oil, salt, pepper, ground oregano, six cloves of garlic, 1 ounce of fresh basil.
Make sure you let the dish cool for 30-40 minutes before cutting as it will fall apart.
I wait for the coldest and snowiest days of the year to make this soup, a blend of small and large flavors with a whole lot of fat to keep you going through the wintry mess. Though no cream is added, you will find this to be a savory and creamy soup that I hope you will enjoy despite the rather unhealthy ingredients 🙂
You will need: One pound of sweet Italian sausage, four strips of bacon, one sweet onion, one leek, two large potatoes, ten ounces of kale, one box of vegetable stock, salt, pepper, olive oil, four cloves of garlic and shredded Parmesan. Enjoy and let me know how yours turned out!
Music: Symphonie Fantastique, Op. 14 by Hector Berlioz