Molded Eggplant and Bucatini Casserole



(I am posting this recipe just as I found it......with all the explaination that came with! If my husband would only eat eggplant & liked pasta better.....I think this is what we would be having for supper at least 4 times a month! Let me know IF you make this and what the "review" on it is, okay?....CSW)

Molded Eggplant and Bucatini Casserole
or Timballo di Melanzane e Bucatini Casserole
From AnnMarie

I remember as a child, my Grandmother "Molly" making Molded Eggplant and Bucatini Casserole and I would sit spellbound as she told me the story. It seems that during the Renaissance the law was passed forbidding the serving of more than three courses at any meal. So the clever cooks of Southern Italy found ways to combine different meals into one. This recipe came from a close friend of my Grandmother's and while she used a special pan for this dish, I found that both a Teflon spring form pan oven proof dish will work. Also Bucatini is a thick tubular spaghetti, it is becoming very difficult to find so Ziti or  Rigatoni can be used. You can also make this in steps, making the sauce and meatballs one day and the rest the next day. 

Molded Eggplant and Bucatini Casserole

3 large eggplants (at least 11 inches long and as even in size and fullness as possible), salt 
salt and freshly ground pepper to taste
1/2 to 1 cup bread crumbs (toasted)       
2 cup Bucatini broken into thirds, or 2 1/2 cups other type
1 large beaten egg                          
1 Lb package of  ground beef, veal and pork combined meat

Make a pot of your favorite sauce adding about 1/2 cup red wine, 1/4 cup plus 2 tlbs grated cheese.
1&1/2 cups mozzarella cheese, cubed small (about 6 oz),

fresh parsley, chopped
peanut oil for frying

IF YOU PLAN TO DO IT ALL IN ONE DAY: Cut off the ends of the eggplants, lengthwise into 1/4" slices.(NO LARGER than 1/4-inch thick slices). Layer slices in a colander, set in a bowl, salting each layer as you proceed. Place a second bowl on top of the slices to act as a weight leave for about one hour, this step will help remove any excess  water from the eggplant.  Generously coat the inside of a 3&1/2'deep, 9" round mold or cake pan and thoroughly coat inside of pan with, butter than toasted bread crumbs, shake off excess refrigerate pan till needed.

Make your sauce and set aside. 
 

MEATBALLS: In a bowl combine the veal, pork and chop meat (most stores carry this combination), Mix the meat with the beaten egg, 2 tlbs dry white wine, 2 tlbs grated cheese, 1/2 cup bread crumbs, and salt mix well and with your hands form the mixture into small meatballs the size of large grapes. Melt 2 tlbs butter in a frying pan and fry meatballs till browned and firm. Remove with slotted spoon set aside. Bring a large pot of water to a boil and cook the pasta until (al dente) drain and set aside.
 

EGGPLANT: In a large frying pan, heat 1/2 cup peanut oil, wipe the eggplant free of the salt with paper towels and fry a few slices at a time until slightly softened about 2 minutes on each side. they should be plyable but not to soft, as they would fall apart if cooked too well. Drain on paper towl or brown paper. Set your oven for 325'F.

NOW HERE IS THE TRICKY PART: Line the prepared mold or spring-form pan,(IF using a spring form pan, make sure you set it on a tray/sheet with edges, in case it "leaks") with the slices of eggplant, by draping them from the middle of the bottom of the pan, to the end & up the side and over the top -- it should overhang about 3 inches. Continue doing this until you have covered the bottom completely and overlapping as you went.   In a large bowl mix the pasta, meatballs, small cubed mozzarella, 1/2 of the grated cheese, some parsley and 2 cups of the sauce. Mix well carefully add the mixture to the mold , pack it in and even it out. Now turn the overhanging eggplant towards the center overlapping as you go. It should cover completely. Cover top with 1/2 cup sauce and remaining grated cheese. Bake uncovered for 30 minutes. Remove from oven place on rack and allow to cool ( it will help re-firm the eggplant.)

Run a knife around the side just to loosen a bit, this is why I like to use a spring pan, once it cools a bit and you release the side and wonder of wonders you have this really great looking pasta dish wrapped in eggplant. Open the spring and place on a pretty platter cut into wedges or slices serve with extra sauce, tons of crusty bread to sop up the sauce and a salad. 

Slow-Cooker Osso Buco

There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust me).Serves 4

1/2 cup all-purpose flour
Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into
1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
1 large clove garlic, minced (1 tsp.)

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Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour.

Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.

Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the Slow Cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.

Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.

Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.