19

share on

Red triangles with aubergines and fiordilatte

ingredients

servings

4

Type 0 wheat flour

350 grams

Tomato paste

1 spoon

Water

to taste

Aubergine

1 unit

Mozzarella, Fior di latte

150 grams

Red tomatoes

300 grams

Basil

8 leafs

Extra virgin olive oil

6 spoons

Iodized salt

to taste

Garlic

1 wedge

Black pepper

to taste

first courses from Italy

Red triangles with aubergines and fiordilatte

Red triangles with aubergines and fiordilatte

vegetarian with gluten with lactose high in calcium with good fats

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Red triangles with aubergines and fiordilatte

Red triangles of fresh pasta stuffed with aubergines and fiordilatte dressed with fresh tomatoes and basil.

Red triangles with aubergines and fiordilatte step 1

step 1

First prepare the dough: mix the flour with water and add the tomato paste. You must use enough water to obtain a smooth and compact dough.

Red triangles with aubergines and fiordilatte step 2

step 2

Then wrap the dough in the foil and let it rest for at least 30 minutes.

Red triangles with aubergines and fiordilatte step 3

step 3

Meanwhile, wash the aubergines, remove the skin and cut into cubes. Dip them in cold water and salt for 20 minutes, drain and cook in oven at 200 degrees for 20 minutes or in a pan with oil, salt, pepper, garlic and basil.

Red triangles with aubergines and fiordilatte step 4

step 4

Roll out the thin sheet, cut out the square pieces and place a few pieces of aubergine and mozzarella in the center of each square. Close the triangle and seal the edges well with a fork.

Red triangles with aubergines and fiordilatte step 5

step 5

Cook the pasta in boiling salted water. In a bowl, season the diced fresh tomatoes with oil, salt and basil. Drain the triangles and season with the tomato.

Loading pic