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Recipe by
A tasty and aromatic first course, typical of Italian cuisine. The tagliatelle are dressed with eggplants, peeled tomatoes, hard ricotta, and basil, for a mix of flavors that wins over the most demanding palates.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Wash and dry the eggplants
Step 2 of 8: Slice them without peeling and fry them in plenty of oil
Step 3 of 8: In a saucepan, heat two tablespoons of oil and flavor it with a whole garlic clove and the chopped tomatoes
Step 4 of 8: After 10 minutes remove the garlic
Step 5 of 8: Boil the tagliatelle in plenty of salted water, drain them al dente, and arrange them in a baking dish
Step 6 of 8: Dress them with the grated ricotta and the tomato sauce to which you have added a pinch of salt, a pinch of pepper, and half the chopped basil
Step 7 of 8: Arrange the fried eggplant slices kept hot on top of the tagliatelle and sprinkle with whole basil leaves
Step 8 of 8: Wine pairings: Soave DOC, Colli Martani Grechetto DOC, Taburno Bianco DOC
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving161 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,061 kJ254 kcal | 661 kJ158 kcal |
| Fat | 8.67 g | 5.4 g |
| of which saturated fatty acids | 4.21 g | 2.62 g |
| Carbohydrates | 33.11 g | 20.63 g |
| of which sugars | 4.41 g | 2.75 g |
| Fibre | 1.77 g | 1.1 g |
| Protein | 10.72 g | 6.68 g |
| Salt | 0.48 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
