Spaghetti Bolognaise (tray)
Very easy
Ready to (h)eat
Escalope alla napolitana
Challenging
Serve hot
Print recipe
Ingredients
- Spaghetti ref. (A15) or Cappelini (A9) - 150 g (3 nests)
- Napolitean sauce (H3) - 150 g
- Escalope de veau - 1 or 2 pcs (depending on size and/or thickness)
- Grilled eggplant - 1 or 2 slices (depending on the escalope)
- Mozzarella - 80 g
- Grated Parmesan cheese - 50 g
- Olive oil - 1 tbsp
- Salt and pepper
Preparation
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Ingredients
- Spaghetti ref. (A15) or Cappelini (A9) - 150 g (3 nests)
- Napolitean sauce (H3) - 150 g
- Escalope de veau - 1 or 2 pcs (depending on size and/or thickness)
- Grilled eggplant - 1 or 2 slices (depending on the escalope)
- Mozzarella - 80 g
- Grated Parmesan cheese - 50 g
- Olive oil - 1 tbsp
- Salt and pepper
Escalope alla napolitana
Preparation
Fry or grill the escalope until golden brown on each side. Assemble the escalope in a baking dish with the mozzarella, grilled aubergine slices, Neapolitan sauce and grated Parmesan. Gratinate in the oven for 15 min. Heat the spaghetti or cappelini for 75 sec. in slightly salted boiling water, drain and mix with 50 g of Neapolitan sauce (they should only be lightly coated with the sauce). Dress these escalopes with the pasta and a salad or other garnish of your choice.