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Pasta & Company

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!

Cured ham and grana tortelloni with eggplant and cherry tomatoes

Preparation
50 minutes
Difficulty
High
Type of past
Tortelloni (big rounds of pasta with a filling)

Ingredients to serve 6 people

1/2
eggplant
10
cherry tomatoes
to taste
basil
to taste
salt
to taste
Extra virgin olive oil
to taste
onion
1
garlic clove

Condiment

Eggplant with cherry tomatoes

Procedure

Cut the eggplant into slices about 1 cm thick, put the slices in a sieve, sprinkle them with coarse salt and let them rest for 30 minutes so that the water contained in them drains out, then rinse them. Cut the cherry tomatoes into quarters. Finely chop the onion and saute it in oil with a garlic clove, add the tomato quarters and let them fry for 15 minutes. Fry the eggplant slices and then dry them to remove excess oil. Plate the P&C Fresh Pasta on a bed of eggplant topped with cherry tomatoes, garnish with basil leaves.

Tips from the chef

We also recommend a nice mirepoix of salted vegetables!

You should also try this recipe with:

Gran plin with rabbit
Noodles with basil

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!