Drive away with green broad beans and ricotta
7 recipes
Chickpea fusilli with sun-dried tomato cream and crispy aubergines
ingredients
servings
4
Chickpea flour pasta
320 grams
Ricotta cheese
2 spoons
Dried tomatoes, in oil
8 unit
Aubergine
2 unit
Oregano
2 teaspoons
Extra virgin olive oil
2 spoons
Salt
2 pinches
Chilli oil
1 teaspoon
first courses from Italy - Liguria
Chickpea fusilli with sun-dried tomato cream and crispy aubergines
Chickpea fusilli with sun-dried tomato cream and crispy aubergines
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fast and light
preparation
step 1
Wash the aubergines, cut into sticks and spread them evenly on a baking sheet on parchment paper.
step 2
Sprinkle with breadcrumbs and season all with a trickle of extra virgin olive oil, salt and oregano. Inform at 200 ° for 10 minutes.
step 3
Put 2 tablespoons of ricotta in a bowl, add the dried tomatoes and blend with an immersion mixer.
step 4
Cook the pasta, drain it, season it with the ricotta cream and cherry tomatoes and finally add the aubergine au gratin on the plate.
step 5
Serve with a bit of chilli pepper oil added raw.
