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Eggplant with tomato and cacioricotta

ingredients

servings

5

Orecchiette, pasta

500 oz

Peeled tomatoes, canned

400 oz

Basil

4 leafs

Garlic

1 wedge

Cacioricotta

80 oz

Extra virgin olive oil

to taste

Iodized salt

to taste

first courses from Italy - Puglia

Eggplant with tomato and cacioricotta

Eggplant with tomato and cacioricotta

vegetarian with gluten with lactose

ready in

45 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant with tomato and cacioricotta

A simple and genuine dish that encloses the southern flavors.

Eggplant with tomato and cacioricotta step 1

step 1

Squash a clove of garlic with a pinch of oil, add the peeled tomatoes and let it cook on a slow fire for half an hour.

Eggplant with tomato and cacioricotta step 2

step 2

Salts, add fresh basil leaves and turn off the fire.

Eggplant with tomato and cacioricotta step 3

step 3

Bake the ears and season with the tomato sauce. Apply and finish with an abundant cacioricotta grated.

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