A tasty and aromatic first course typical of Italian cuisine. The tagliatelle are dressed with eggplants, peeled tomatoes, hard ricotta and basil for a blend of flavors that wins over the most demanding palates.
Wash and dry the eggplants
Slice them without peeling and fry them in plenty of oil
In a saucepan heat two tablespoons of oil, add a whole clove of garlic for flavor and the chopped tomatoes
After 10 minutes remove the garlic
Cook the tagliatelle in plenty of salted water, drain them al dente and place them in a baking dish
Season with grated hard ricotta and the tomato sauce to which you have added a pinch of salt, a pinch of pepper and half of the chopped basil
On the surface of the tagliatelle place the fried eggplant slices kept hot and scatter whole basil leaves over the top
Pairing wines: Soave DOC, Colli Martani, Grechetto DOC, Taburno Bianco DOC
Frying pan
Saucepan
Knife
Cutting board
Store in the refrigerator for up to 2 days.
Vegetarian dish
Italy
| Energy (kcal) | 158.07 |
| Carbohydrates (g) | 20.64 |
| of which Sugars (g) | 2.76 |
| Fat (g) | 5.4 |
| of which Saturates (g) | 2.62 |
| Protein (g) | 6.69 |
| Fiber (g) | 1.1 |
| Sale (g) | 0.29 |
