Summer Vegetables with Pasta
- For the pasta
- 350 grams
- 125 grams
- ½ teaspoon
- 2 tablespoons
semi-dry White wine
For the vegetables, rinse the eggplant and cut into 1 cm thick slices (approximately 1/2 inch). Slice crosswise into 3 parts. Season the eggplant pieces with 2 tablespoons of salt and leave for 10 minutes. Rinse with clean water and pat dry with kitchen paper.
Rinse and halve the tomatoes. Peel the onions and cut in half. Heat some oil in a pan and fry the eggplant slices over medium heat, until golden brown on both sides. De-grease slightly on absorbent paper and season with salt and pepper. Fry the onion halves in the remaining oil until golden yellow. Add a little more oil if necessary. Sauté the tomato halves briefly and season with salt and pepper.
For the pasta, pile the flour and durum wheat semolina on a work surface and make a well in the center. Add the eggs, salt and wine to the center and knead to a smooth dough. Cover with a cloth and set aside for 30 minutes.
Roll the pasta dough out thinly on a lightly floured surface and cut into smaller rectangular lasagna sheets. Place on a paper towel and allow to dry.
Gently melt the butter over low heat. Grate the Parmesan with a potato peeler.
In a large pot of boiling salted water, cook the lasagna sheets for 4 minutes.
With a skimmer, lift out, drain briefly, then immediately serve with the vegetables on 4 plates; ie. distribute the vegetables respectively between 3-4 pasta sheets.
Drizzle the pasta with the melted butter and shower with Parmesan.