Sicilian Delight: Mastering the Art of “doppiette” – the Ultimate summer Recipe
In Sicily,summer isn’t complete without eggplant,and in Messina,a specific recipe stands out: Doppiette. This flavorful dish is a must-try for anyone looking to experience authentic Sicilian cuisine.
Doppiette,meaning “double,” are essentially eggplant timbales. Thay feature a base and top layer of fried eggplant, embracing a generous serving of tomato sauce-smothered spaghetti, finished with a sprinkle of cheese. The simplicity of this dish belies its addictive nature, guaranteed to captivate anyone.
Ingredients You’ll Need
- 2 eggplants
- 750 ml tomato sauce
- 250 grams spaghetti
- 100 grams grated Parmesan cheese
- ½ onion
- Fresh basil leaves
- Extra virgin olive oil
- Salt
- Sugar
- Vegetable oil for frying
- Salted ricotta cheese (optional)
Step-by-Step Guide to Crafting Perfect Doppiette
- Prepare the Eggplant: Wash the eggplants and slice them into approximately 1/4-inch thick slices.
- Remove Excess Moisture: Place the eggplant slices in a colander, sprinkle with salt, and let them rest for at least 30 minutes to remove excess water.
- Fry the Eggplant: Heat vegetable oil in a pan to 320°F (160°C). Fry the eggplant slices until golden brown.
- Create the tomato sauce: Finely chop the onion and sauté it in extra virgin olive oil until softened.
- Simmer the Sauce: Add the tomato sauce, fresh basil, a pinch of sugar, and salt to the onions. Simmer, covered, over low heat for 15-20 minutes.
- Cook the Spaghetti: Preheat a fan-forced oven to 392°F (200°C). Cook the spaghetti in salted boiling water until very al dente, about 4-5 minutes less than the package directions.
- Combine Spaghetti and Sauce: Toss the cooked spaghetti with most of the tomato sauce, reserving some for topping the Doppiette. Mix in some grated Parmesan cheese.
- Assemble the Doppiette: On a baking sheet lined with parchment paper, place a fried eggplant slice. Top with a twirled portion of spaghetti using a ladle and fork. Cover with another fried eggplant slice.
- final touches: spoon the remaining tomato sauce over the eggplant stacks and sprinkle with Parmesan cheese.
- bake: Bake for 15 minutes, or until the cheese has melted.
- Serve: Garnish with salted ricotta cheese or additional Parmesan, and fresh basil leaves. Serve promptly.
Buon appetito!
Why is cooking the spaghetti *al dente* so important for this recipe?
Sicilian Delight: Mastering the Art of “doppiette” – the Ultimate Summer Recipe
In Sicily,summer isn’t complete without eggplant,and in Messina,a specific recipe stands out: Doppiette. This flavorful dish is a must-try for anyone looking to experience authentic Sicilian cuisine.
Doppiette,meaning “double,” are essentially eggplant timbales. thay feature a base and top layer of fried eggplant, embracing a generous serving of tomato sauce-smothered spaghetti, finished with a sprinkle of cheese. The simplicity of this dish belies its addictive nature, guaranteed to captivate anyone.
Ingredients You’ll Need
- 2 eggplants
- 750 ml tomato sauce
- 250 grams spaghetti
- 100 grams grated Parmesan cheese
- ½ onion
- Fresh basil leaves
- Extra virgin olive oil
- Salt
- Sugar
- Vegetable oil for frying
- Salted ricotta cheese (optional)
Step-by-Step Guide to Crafting Perfect Doppiette
- Prepare the Eggplant: Wash the eggplants and slice them into approximately 1/4-inch thick slices.
- remove Excess Moisture: Place the eggplant slices in a colander, sprinkle with salt, and let them rest for at least 30 minutes to remove excess water.
- Fry the Eggplant: Heat vegetable oil in a pan to 320°F (160°C). Fry the eggplant slices until golden brown.
- Create the tomato sauce: Finely chop the onion and sauté it in extra virgin olive oil until softened.
- Simmer the sauce: Add the tomato sauce, fresh basil, a pinch of sugar, and salt to the onions. Simmer, covered, over low heat for 15-20 minutes.
- Cook the Spaghetti: Preheat a fan-forced oven to 392°F (200°C).cook the spaghetti in salted boiling water until very al dente, about 4-5 minutes less than the package directions.
- combine Spaghetti and Sauce: Toss the cooked spaghetti with most of the tomato sauce, reserving some for topping the Doppiette. Mix in some grated Parmesan cheese.
- Assemble the Doppiette: On a baking sheet lined with parchment paper, place a fried eggplant slice. Top with a twirled portion of spaghetti using a ladle and fork. Cover with another fried eggplant slice.
- final touches: spoon the remaining tomato sauce over the eggplant stacks and sprinkle with Parmesan cheese.
- bake: Bake for 15 minutes, or until the cheese has melted.
- Serve: Garnish with salted ricotta cheese or additional Parmesan, and fresh basil leaves. Serve promptly.
Buon appetito!
Doppiette Q&A
Q: Why is it called “Doppiette”?
A: “Doppiette” means “double” in Italian, referring to the two layers of eggplant that sandwich the spaghetti, creating a “double” layer of flavor and texture.
Q: What kind of eggplant is best for Doppiette?
A: While any eggplant will work, Italian eggplants are often preferred because of their thin skin and fewer seeds. they tend to be less bitter than other varieties.
Q: Why is it important to salt the eggplant slices before frying?
A: Salting the eggplant slices draws out excess moisture, which helps them to fry up beautifully golden and less oily. It also reduces any bitterness.
Q: Can I substitute the spaghetti?
A: yes, while spaghetti is customary, you can experiment with other pasta shapes like bucatini or even penne, though the cooking time might vary slightly.
Q: What if I don’t have an oven?
A: If you don’t have an oven, you can still enjoy Doppiette! After assembling the stacks, you can gently reheat them in a pan on the stovetop, covered, until the cheese melts and the dish is heated through. Though,the baked finish is part of the classic experience.
Q: Any tips for making the perfect tomato sauce?
A: Use high-quality canned tomatoes,preferably San Marzano. Add a pinch of sugar to balance the acidity. Simmering the sauce low and slow is key for developing rich flavor.
Q: What wine pairs well with Doppiette?
A: A light-bodied, fruity red wine like a Sicilian Nero d’Avola or a Chianti would be an excellent complement to the dish.
Q: Can I make Doppiette ahead of time?
A: Yes, you can assemble the Doppiette ahead and keep them in the fridge. Just add a few extra minutes to the baking time when you’re ready to serve.
Ready to bring a taste of Sicily to your table? Follow these steps and make your own Doppiette today!
