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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

with meat with gluten high in potassium

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Youth

integrals fusilli with eggplant curry cream and bacon with green pepper.

Youth step 1

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.

Youth step 2

step 2

Add the eggplant pulp oil, a pinch of salt and a heaping teaspoon of curry.

Youth step 3

step 3

Cook the fusilli. Meanwhile toast in a pan of green peppercorns. Put them aside and crush them.

Youth step 4

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.

Youth step 5

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.

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