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Mezze maniche with confit datterini sauce and pesto, with eggplant chips, datterini, and burrata

Mezze maniche with confit datterini sauce and pesto, with eggplant chips, datterini, and burrata

@paolomex_food

A colorful and tasty first course that is not too fatty. The ingredients are raw or cooked in the air fryer.

Difficulty: Easy
Cooking: 40 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Mezze maniche340g
  • Datterini tomatoes20unit
  • Burrata250g
  • Extra virgin olive oil50mL
  • Dried oreganoto taste
  • Long eggplant1unit
  • Genovese pesto30g
  • Basilto taste
  • Brown sugarto taste

Preparation

  1. STEP 1 OF 4

    Cut the datterini in half, drizzle them with oil using the dispenser, season with salt, pepper, oregano, and if you like, a pinch of brown sugar. Place them in the air fryer and cook for 15 minutes at 180°C

  2. STEP 2 OF 4

    In the blender cup, pour half of the datterini, with the pesto and half of the burrata. Add a little oil in a thin stream and blend until you get a sauce

  3. STEP 3 OF 4

    Cut the eggplants into thin slices, brush them with oil and cook them in the air fryer for 10 minutes

  4. STEP 4 OF 4

    Dress the mezze maniche with the sauce and plate with the eggplant chips, confit datterini, the remaining burrata cut into pieces, and garnish with basil leaves

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)63.79
Carbohydrates (g)2.83
of which Sugars (g)2.79
Fat (g)4.8
of which Saturates (g)1.63
Protein (g)2.06
Fiber (g)0.76
Sale (g)0.02
  • Proteins
    2.06g·20%
  • Carbohydrates
    2.83g·27%
  • Fats
    4.8g·46%
  • Fibers
    0.76g·7%