Cream of Eggplant Pesto and Provola

Introduction:
What a perfume this pasta!
There is all of Italy in one dish: provola, eggplant and pesto.
The preparation of this dish is simple, it can also be served cold. If you can, prepare the pesto with fresh basil.
After being cut, the aubergines must be put in water and salt, it will help not to make them dark and to remove that bitter taste.
It will take you a few minutes to bring this delicious dish to the table.

Ingredients:
150 g of “Farabella” Half Rigatoni
1 Eggplant
100 g of Provola
1 Garlic
3sp. of Fresh Pesto (or bought)
Q.b. Parmesan Cheese
Q.b. Salt
Q.b. Pepper
Q.b. Basil
Q.b. Extra virgin olive oil
20 g of Pine nuts

Home Made Pesto:
50 g of Basil
1 Garlic
15 g of Pine nut
100 ml of Extra Virgin Olive Oil
70 g of Parmigiano Reggiano
Q.b. Salt

Method:
Boil the water with the salt for the pasta.
Cut the eggplant, put them in water and salt for about 10 minutes.
Dry them and in a non-stick pan with a drizzle of oil and garlic, pour the aubergines, after ¾ minutes pour a little water, cover with a lid and cook for a few minutes over high heat.
After cooked, transfer them to a mixer and form a smooth cream.
In a small pan, toast the pine nuts until golden brown.
Cook the pasta, drain it 3/4 minutes before cooking, keep a little cooking water aside (it will be used to mix).
Pour the pasta into the pan together with the aubergine cream, add the pesto, parmesan and half of the provolone, mix all the ingredients. Serve the pasta with a sprinkling of Parmesan, provola, basil, pepper and the toasted pine nuts.

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