Napoleone Spaghetti
Volume 1 · Pasta Perfetto
Category: Primi piatti — Layered pasta with chicken, ham, and eggplant
| Amount | Ingredient |
|---|---|
| Spaghetti | 400 g (14 oz) |
| Butter | 2–3 Tbsp For sautéing |
| Chicken breast | 200 g (7 oz) Diced into small cubes |
| Cooked ham | 150 g (5 oz) Diced |
| Cognac | 60 ml (¼ cup) For deglazing |
| Meat broth | 250 ml (1 cup) Warm |
| Tomato passata | 400 g (14 oz) Strained tomatoes |
| Salt | to taste |
| Black pepper | to taste |
| Eggplant | 1 large Sliced into rounds |
| Mozzarella | 200 g (7 oz) Diced or torn |
| Sunflower oil | as needed For frying eggplant |
Yield: 4 servings
Time: 15 min prep + 30 min cook ≈ 45 min total
Difficulty: Medium
Procedure
- Sauté the chicken — In a large skillet, melt the butter over medium-high heat. Add the diced chicken breast and cook until golden on all sides.
- Add ham and deglaze — Stir in the diced cooked ham, then pour in the cognac. Allow the alcohol to cook off for about 30 seconds, scraping up any browned bits from the pan.
- Simmer the sauce — Add the warm meat broth and tomato passata. Season with salt and pepper. Reduce heat to low and simmer gently for 15 minutes, stirring occasionally.
- Fry the eggplant — While the sauce simmers, heat sunflower oil in a separate pan. Fry the eggplant slices until golden on both sides. Drain on paper towels and season lightly with salt.
- Cook the pasta — Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Drain well.
- Layer and bake — Preheat the oven to 375°F (190°C). In a baking dish, arrange a layer of spaghetti, followed by a layer of sauce, a layer of fried eggplant, and scattered mozzarella. Repeat if necessary, finishing with mozzarella on top.
- Bake — Bake for 10 minutes, until the mozzarella is melted and bubbly.
- Serve — Serve hot, straight from the baking dish.
History & Origin
Spaghetti alla Napoleone is a hearty layered pasta bake named in homage to Napoleon Bonaparte — a dish combining the richness of chicken and ham with the earthy depth of fried eggplant, bound together by a simple tomato sauce and melted mozzarella. It reflects the mid-century Italian cucina mista tradition of baking pasta with complementary proteins and vegetables.
Tips & Techniques
- Deglaze with care: Let the cognac bubble for a few seconds to cook off the alcohol before adding the broth — this concentrates the flavour without leaving a raw spirit taste.
- Eggplant preparation: Salting the eggplant slices beforehand (30 min, then pat dry) can reduce bitterness and oil absorption, though modern varieties often need less treatment.
- Pasta texture: Cook the spaghetti slightly more al dente than usual (about 1 minute less than package directions), as it will continue cooking in the oven.
- Layering: For best results, don't overload any single layer — aim for 2–3 even layers so every bite contains pasta, sauce, eggplant, and cheese.
- Sunflower oil is recommended for its high smoke point and neutral flavour; olive oil may burn at frying temperatures.
Related Recipes
- Pasta alla Norma (#214)
- Baked Pasta Eggplant (#135)
- Pasta del Carcerato (#44)
- Carcerata Pasta (#179)
Dietary & Allergens
- Contains: Gluten (spaghetti), dairy (butter, mozzarella)
- Not suitable for: Vegetarians (contains chicken and ham), gluten-free, or dairy-free diets
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.