Eggplant Tagliatelle
Recipe first for 4 people based on Eggplant with tomato - cooking method fried.
Preparation:
Preparation: Wash and dry the aubergines. Cut them into slices without peeling them and fry them in plenty of oil. Heat two tablespoons of oil in a saucepan, season with a whole clove of garlic and the chopped tomatoes. After 10 minutes remove the garlic. Boil the tagliatelle in plenty of salted water, drain them al dente and place them in a baking dish. Season them with the grated ricotta and the tomato sauce to which you have added a pinch of salt, one of pepper and half the chopped basil. On the surface of the tagliatelle lay the slices of fried aubergines kept warm and sprinkle whole basil leaves. Accompanying wines: Soave DOC, Colli Martani Grechetto DOC, Taburno Bianco DOC.
Ingredients:
Ingredients: 280 G Pasta Like Tagliatelle - 2 Aubergines - 250 G Peeled Tomatoes - 100 G Hard Ricotta - 10 Basil Leaves - 1 Clove Garlic - Olive Oil - 1 Pinch Salt - 1 Pinch Pepper
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