multicolored tagliatelle with fresh sauce
Bakery products from Italy
translated by Italian with
Meatballs tasty for a lazy lunch on Saturday. I was looking for a second dish to prepare, I just had an eggplant in the fridge, I found an idea for the dish and here's the result! Ps: it was delicious!
Boil salted water in a pot. Make blanch the eggplant cut into chunks. When it is ready, drain and let cool.
In an eggplant combined container, egg, cheese, breadcrumbs, mint and a pinch of salt and with an immersion blender to puree created neither too thick nor too thin
Fate of medium-sized meatballs with your hands and coat in breadcrumbs
Line a baking pan with the baking paper by wet by an oil and riponeteci the meatballs spaced
Bake at 200 ° C for 20-25 minutes. Serve hot and enjoy!