Discover the recipe for Puglian orecchiette with fresh cherry tomatoes, crispy fried eggplant, and marzotica ricotta. Authentic taste, 100% Puglia!
Cut the eggplant into cubes and fry them in plenty of extra virgin olive oil until golden and crispy. Drain on absorbent paper.
In a large pan, cook the halved cherry tomatoes with a drizzle of oil. Season with salt and pepper.
Cook the orecchiette in boiling salted water until al dente.
Drain the pasta, add it to the cherry tomatoes and combine with the eggplant. Mix gently.
Serve with a generous grating of marzotica ricotta.
Cherry tomatoes: do not overcook, they should be soft but firm. Quality oil: always choose extra virgin olive oil for superior flavor. Perfect frying: fry a few pieces of eggplant at a time to keep them crispy. Fresh ricotta: grate it just before serving to release all its aroma.
Italia, Puglia
| Energy (kcal) | 71.5 |
| Carbohydrates (g) | 13.04 |
| of which Sugars (g) | 2.65 |
| Fat (g) | 0.64 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 2.93 |
| Fiber (g) | 2.52 |
