Penne Al Cartoccio
Recipe first for 4 people based on Eggplant with tomato - cooking method oven fried.
Preparation:
Preparation: Boil the penne, prepare the sauce by frying the spring onions, blanched tomatoes and diced aubergine. Toss the pasta with the sauce and the coarsely grated caciocavallo. Prepare the foil by brushing the baking paper with the egg white, arrange the dough, close and bake.
Ingredients:
Ingredients: 160 G Penne Pasta - 1/2 Aubergine - 80 G Caciocavallo Cheese - 4 Spring Onions - 3 Tomatoes - Olive Oil - Salt - 1 Egg - Parmesan Cheese
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