Tarte tatin of pumpkin and peanut
10 recipes
Youth
ingredients
servings
2
Wholewheat fusilli pasta
160 grams
Aubergine
1 unit
Extra virgin olive oil
1 teaspoon
Curry powder
1 teaspoon
Pancetta
75 grams
Pepper
1 teaspoon
Iodized salt
to taste
Cherry tomatoes
4 unit
single courses from world
Youth
Youth
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
integrals fusilli with eggplant curry cream and bacon with green pepper.
preparation
step 1
Prick a large eggplant with a knife and bake in a preheated oven at 180 degrees for 1 hour. At the end of cooking to extract the pulp and put it into an immersion blender.
step 2
Add the eggplant pulp oil, a pinch of salt and a heaping teaspoon of curry.
step 3
Cook the fusilli. Meanwhile toast in a pan of green peppercorns. Put them aside and crush them.
step 4
In the same pan to blow the bacon with ground green pepper for at least 5 min. Transfer the bacon in a dish coated with abundant absorbent paper.
step 5
To assemble the dish by combining the cream of eggplant with fusilli, previously drained, and garnish with the bacon with green pepper and some chopped cherry tomatoes.
