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.
Wash and dry the eggplants
Slice them without peeling and fry them in plenty of oil
In a saucepan, heat two tablespoons of oil and flavor it with a whole garlic clove and the chopped tomatoes
After 10 minutes remove the garlic
Boil the tagliatelle in plenty of salted water, drain them al dente, and arrange them in a baking dish
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
Arrange the fried eggplant slices kept hot on top of the tagliatelle and sprinkle with whole basil leaves
Wine pairings: Soave DOC, Colli Martani Grechetto DOC, Taburno Bianco DOC
Pan
Saucepan
Knife
Cutting board
Store in the refrigerator for up to 2 days.
Vegetarian dish
Italia
| 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 |
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