Integral Tortiglioni with eggplant cream and fresh tomato

Continue the saga of light and fresh dishes, ideal for this season and to prepare for the one that is coming. Today we will prepare a pasta dish that includes only two ingredients enriched with spices and cheese. Because, if light, a dish does not have to give up even the taste… Let's see what we should buy and how to use it in the recipe step by step below.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


400 grams of integral Tortiglioni
2 Eggplant
1 bunch of fresh basil
3 tomatoes
Dry Oregano to taste
2 cloves of garlic
1 cm fresh ginger
4 Sheep's beds
Salt, pepper and E.V.O. oil Taste

____ _____… ___ _____… __ _____…… _ _____…



To prepare the integral Tortiglioni with eggplant cream and fresh tomato, we must start slicing the aubergines in two and adagiandole on a baking tray lined with parchment paper. Bucherelliamole so that they lose as much moisture as possible and inforniamole, in preheated oven, for 45 ' at 230 °. In the meantime, we prepare the tomato. We cut the tomatoes into cubes after having them deprived of the central part, then confronted with oil, salt, pepper, basil cut in strips and a pinch of oregano. Mix well and let the whole flavor.



After the cooking time, the eggplants will be ready and nice soft. With the help of a spoon, svuotiamole and put the pulp in a container. Add the basil, the clean garlic cloves, divided in half and tried of the soul, the grated ginger, the pecorino cheese, a pinch of pepper and a spoonful of oil.

With the help of an immersion blender we will all until we get a smooth and homogeneous mixture. If our cream should be too dense, add a ladle of pasta cooking water. Let's set salt and set aside. Cook the pasta for the time indicated in the package then Scoliamola and mix with the eggplant cream. We supply and prepare ourselves to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Put the Coppapasta in the center of the dish and riempiamone the bottom with the tomato then add the paste. Gently remove the Coppapasta, add a little ' eggplant cream, a drizzle of oil, a fresh ground pepper and complete with sprig of basil.

Enjoy your meal!!!!!

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