Suns and hearts made the Sicilian way

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

Cascina San Cassiano s.r.l.

Corso Piave, 182 – 12051 Alba (CN)  ITALY

Tel: +39 0173 282638 – Fax: +39 0173 287361

P.IVA 02657120040

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