Lorighittas with eggplants and mushrooms

Name: Lorighittas with eggplants and mushrooms
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: Lorighittas pasta 0.9 lb; Eggplant 10.6 oz; Champignon mushrooms 4 ¼ cups; Leeks 4 cups; Garlic 2 cloves; Parsley to chop to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

414

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 414
Carbohydrates g 73.7
of which sugars g 9.5
Protein g 14.2
Fats g 6.9
of which saturated fat g 1.06
Fiber g 8.6
Sodium mg 362

Difficulty: Easy
Prep time: 25 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Lorighittas con melanzane e funghi is a specialty you’ll only find in Sardinia, and trust me, it’s one of those pasta shapes that just sticks with you. Twisted little rings, all crafted by hand. Really, really special. This is the real deal for pasta sarda con melanzane e funghi. Not your everyday noodles! They hail from Morgongiori, a charming town in Oristano, where making lorighittas is basically an art form.

In this ricetta lorighittas, you get a tender bite from the pasta, but the toppings? That’s where the magic happens. Forget plain tomato sauce; this version rocks a light leek cream that’s creamy and a bit sweet. You know, with sautéed eggplant cubes and sliced champignon mushrooms. Sprinkle some chopped parsley and a handful of Sardinian pecorino, and boom—you’ve got a dish that brings cucina sarda straight to your plate.

Eggplant and mushrooms bring a juicy, moist feeling to the whole thing, making it way more exciting than plain old pasta. I mean, the eggplant soaks up the leek cream and clings to that golden flavor, while the mushrooms stay a bit earthy and tender. The folks in Sardinia love fresh, local stuff, so this mix feels both special and pretty simple.

This lorighittas con melanzane e funghi is perfect for anyone hunting for a ricetta vegetariana sarda. It’s packed with flavor, but still light, you know? If you’re into ricette regionali italiane or craving that crispy touch from the pecorino on top, this will hit the spot. And look, whether you’re into pasta fatta in casa or just curious about vegetarian primi piatti that aren’t boring, this dish keeps it interesting. It’s like a little journey to the heart of Italian island cuisine—offering a tasty balance of textures and tastes. Seriously good stuff.

INGREDIENTS: Lorighittas pasta 0.9 lb (400 g); Eggplant 10.6 oz (300 g); Champignon mushrooms 4 ¼ cups (300 g); Leeks 4 cups (350 g); Garlic 2 cloves; Parsley to taste - to chop; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Lorighittas with eggplants and mushrooms

To prepare lorighittas with eggplants and mushrooms, first cut all the vegetables. Wash, dry, and dice the eggplant 1; clean the mushrooms and slice them 2; remove the outer leaves of the leek and cut it into rings 3.

Sauté the eggplant cubes in a non-stick pan with a drizzle of olive oil 4, stirring with a wooden spoon 5 until they are well browned 6. Season with salt and pepper.

Sauté the champignon mushrooms now, placing them in a pan with oil and two whole garlic cloves (so you can remove them at the end of cooking). Cook over low heat until they are tender, and season with salt and chopped parsley (8-9).

At this point, stew the leek in a pan with a drizzle of oil and half a cup of water 10 for 10-12 minutes. When cooked, transfer the leek to a blender 11 and blend until creamy 12.

In the meantime, cook the lorighittas in plenty of salted boiling water 13 for the time indicated on the package. In a large pan, combine the other ingredients: the leek cream, the eggplants, and the sautéed mushrooms (14-15).

Drain the lorighittas, setting aside a ladle of cooking water to better mix everything, and add them directly to the pot with the other preparations 16. Toss the pasta to mix all the ingredients well and finish with a sprinkle of chopped parsley and pepper (17-18). The lorighittas with eggplants and mushrooms are ready!

Storage

You can store the lorighittas with eggplants and mushrooms in the refrigerator, in an airtight container, for a couple of days.
Freezing is not recommended.