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Recipe by
Discover the recipe for Apulian orecchiette with fresh cherry tomatoes, crispy fried eggplant and ricotta marzotica. Authentic flavor, 100% Puglia!
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 5: Cut the eggplant into cubes and fry it in plenty of extra-virgin olive oil until golden and crispy. Drain on paper towels.
Step 2 of 5: In a large pan, cook the halved cherry tomatoes with a drizzle of oil. Season with salt and pepper.
Step 3 of 5: In boiling salted water, cook the orecchiette until al dente.
Step 4 of 5: Drain the pasta, add it to the cherry tomatoes and fold in the eggplant. Mix gently.
Step 5 of 5: Plate and finish with a generous grating of ricotta marzotica.
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 serving225 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,225 kJ293 kcal | 544 kJ130 kcal |
| Fat | 1.37 g | 0.61 g |
| of which saturated fatty acids | 0.23 g | 0.1 g |
| Carbohydrates | 59.2 g | 26.31 g |
| of which sugars | 6.14 g | 2.73 g |
| Fibre | 4.52 g | 2.01 g |
| Protein | 10.82 g | 4.81 g |
| Salt | 0.02 g | 0.01 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.
