Wash and dice the eggplants, fry them in hot oil until golden brown.
Crumble the sausages and cook them in a pan with garlic and oil, deglaze with white wine and add the tomato pulp.
Mix the béchamel with the sausage sauce to obtain a pink sauce.
Cook the pappardelle, season with the sauce, add the eggplants, provola, and parmesan.
Line a baking dish with puff pastry, pour in the seasoned pappardelle and cover with another sheet of puff pastry.
Brush with egg yolk and bake at 180°C for about 40 minutes.
Oven
Baking dish
Pan
Knife
Cutting board
Store in the refrigerator, consume within 2 days
Ideal for a special dinner or a Sunday lunch. Serve hot or warm. Pair with a good bottle of red wine.
Italia
| Energy (kcal) | 141.37 |
| Carbohydrates (g) | 2.9 |
| of which Sugars (g) | 1.91 |
| Fat (g) | 10.15 |
| of which Saturates (g) | 3.88 |
| Protein (g) | 8.82 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.25 |
