Ingredients:

• salt
• basil
• an eggplant
• a clove of garlic
• a fresh chili
• fresh grated ricotta cheese
• extra virgin olive oil
• 150 gr of minced pork
• a tablespoon of “Le verdurine”
• a package of “I 4 Soli di Capri”
• a package of “I 6 Cuori”
• butter with garlic Cascina San Cassiano

Cooking instructions:
cut the eggplant into pieces and leave it for about an hour in salt. Wash, drain and fry the cubes of eggplant in extra virgin olive oil and with a clove of garlic and a teaspoon of butter with garlic. Add the minced pork, salt and cook for about ten minutes. Add half a fresh chili and a tablespoon of “The vegetables” to give color and flavor to our preparation. With this, stuff the pasta after having blanched it for few minutes. Put in a hot oven and let it brown. Serve the dish with some sauteed eggplant previously left out and still a teaspoon of butter with garlic. Sprinkle with the salty ricotta and serve adding some fresh basil leaves.

Author: Roberta
Blog: In cucina con Roberta