A first very simple but extremely tasty, especially for someone like me, madly in love aubergines and eat anyway.
I took inspiration from a recipe of the wonderful blog "A Crack in the kitchen "
I used fusilli because I think that, along with penne, is the average size that best blends with creamy sauce as these. The spiral traps eggplant cream without letting it slip. What goodness!
Ingredients:
400 g fusilli
eggplant 1 large round type
50 grams of pine nuts
50 grams of almonds with the skins
1 clove garlic
3 tablespoons grated Parmesan or grana
Parsley
1 / 2 cup white wine
oil, salt, pepper
Procedure:
1) In a pan pour a little oil and saute the whole garlic. Remove
2) Place the eggplants washed, checked and diced
3) Fading out with wine and add a few tablespoons of water, add salt and cover the pan leaving stew the eggplant for 20-25 minutes, until it will be very soft (check occasionally stirring and adding more water if necessary)
4) Put the eggplant in a blender with their sauce, almonds, pine nuts, parsley, grated cheese and a pinch of pepper (or chili) to get a nice thick creamy sauce
5) Cook the fusilli al dente and mix the sauce blasting everything in a pan with a tablespoon of water cooking to make the most creamy pasta
I took inspiration from a recipe of the wonderful blog "A Crack in the kitchen "
I used fusilli because I think that, along with penne, is the average size that best blends with creamy sauce as these. The spiral traps eggplant cream without letting it slip. What goodness!
Ingredients:
400 g fusilli
eggplant 1 large round type
50 grams of pine nuts
50 grams of almonds with the skins
1 clove garlic
3 tablespoons grated Parmesan or grana
Parsley
1 / 2 cup white wine
oil, salt, pepper
Procedure:
1) In a pan pour a little oil and saute the whole garlic. Remove
2) Place the eggplants washed, checked and diced
3) Fading out with wine and add a few tablespoons of water, add salt and cover the pan leaving stew the eggplant for 20-25 minutes, until it will be very soft (check occasionally stirring and adding more water if necessary)
4) Put the eggplant in a blender with their sauce, almonds, pine nuts, parsley, grated cheese and a pinch of pepper (or chili) to get a nice thick creamy sauce
5) Cook the fusilli al dente and mix the sauce blasting everything in a pan with a tablespoon of water cooking to make the most creamy pasta
6) Finish with another sprinkling of chopped parsley
And the cream alone could create a velvety warm toast to eat with or turn into a mousse.
And the cream alone could create a velvety warm toast to eat with or turn into a mousse.
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